
Class .;sr '^'iQ 

Book__ ._. 

/ 



Compliments of 




N. Y. State Dairy Commissioner. 



SECOND ANNUAL llEPORT 





( uUl6 




u 



ACCOMPANYING DOCUMENTS. 



TUAxXSMITTED TO THE LEGISLATURE, JANUARY 19, 1886. 



ALBANY: 
WEED, PARSONS AND COMPANY. 

LEGISLATIVE PRINTERS. 

1886. 



J 






^^'A 



"^0 ^5 1909 



STATE OF NEW YORK. 



No. 24. 



IlSr SENATE, 



January 19, 1S86. 



SECOND ANNUAL REPORT 



OF THE NEW YORK STATE DAIRY COMMISSIONER. 



To the Legislature of the State of New York ; 

The New York State Dairy Commissioner respectfully submits the 
following repoit : 

The following is a statement in detail of the assistant commissioners, 
experts, chemists, agents, and counsel employed by the Commissioner, 
with their compensation, expenses and disbursements : 



Date. 



Name of payee 



Expenses 
and dis- 
Compensation. burseiiients. 



1885. 

January 20 
30 
30 
30, 

February 11, 
11, 



W. G. Spence, expert $60 00 

P. E. Eysaman, expert 42 00 

Geo. L. Flanders, assistant com'r.. . 100 00 

Geo. B. Fellows, expert and agent. . 100 00 

B. F. Van Valkenburgh, asst. com'r. 166 66 

Edward W. Martin, chemist 104 00 

11. Elwyn Waller, chemist 40 00 

11. Charles M. Stillwcli, chemist 150 59 

11. J. R. Wheeler, expert and agent. . . 80 00 

11. Thomas R. Gray, expert and agent. 80 00 

11. Wm. W. Mecteer, expert and agent. 80 00 

11. Arthur 0. Salmon, attorney 165 00 

11. Samuel J. White, expert and agent. 60 00 

11. Walter Moeller, chemist and expert. 100 00 

n. E. S. Wilson, expert and agent 105 00 

11. W. G. Spence, expert and agent.. . 60 00 

11. E. G. Love, chemist 119 37 

11. Francis V. S. Oliver, attorney 120 00 

11. Charles Sears, expert and agent... 60 00 

11. T. C. DuBois, expert and agent 80 00 

11. Chas.S. Kellogg, expert and agent. . 39 00 

11. Marcus A. Perry, assistant com'r. . . 100 00 
[Sen. Doc. No. 24.J 1 



20 
40 



72 98 
49 46 



48 62 
46 57 
42 33 
3 00 
31 23 



92 04 
24 91 



14 60 

107 94 

9 75 

41 68 



[Senate 



Date. 

1885. 
February 11. 
18. 
18. 

27. 
27. 
28. 



28. 
28. 
28. 
28. 
28. 
28. 
28. 
28. 
28. 
28. 
28. 
28. 
28. 
28. 
28. 
28. 
28. 

2. 

9. 

1. 

1. 

7. 

9. 

9. 

9. 

9. 

9. 



Name of payee. 



Expenses 
and dls- 
Compensatlou. bursemeuts. 



March 



April 



E. D. Clark, chemist $10.0 00 

R. A. Witthaus, chemist 76 00 

J. J. Sorogan, expert and agent.. . 60 00 

Geo. L. Flanders, assistant com'r... 100 00 

Geo. B. Fellows, expert and agent. 100 00 
Edward W. Martin, chemist and 

expert 42 00 

Charles M. Stillwell, chemist 103 61 

Arthur C. Salmon, attorney 95 00 

Wm. "W". Meeteer, expert and agent. 80 00 

E. S. Wilson, expert and agent. . . . 105 00 
J. J. Sorogan, expert and agent.. . . 60 00 
Charles Sears, expert and agent.. . . .GO 00 
Walter Moeller, chemist and expert. 100 00 
J. R. Wheeler, expert and agent. . . 80 00 
B. F. Van Valkeuburgh, asst. com'r. 166 66 
T. C. DuBois, expert and agent 80 00 

F. V. S. Oliver, attorney . . ." 150 00 

Horace W. White, expert and agent. 31 50 

Samuel J. White, expert and agent. 60 00 

R D. Clark, chemist 100 00 

Thomas R. Gray, expert and agent. 80 00 

M. A. Perry, assistant com'r 100 00 

R. A. Witthaus, chemist 164 00 

W. G. Spence, expert and agent. ... 60 00 

A. C. Salmon, attorney 30 00 

Geo. L. Flanders, assistant com'r. . 100 00 

Geo. B. Fellows, expert and agent. 100 00 

R. D. Clark, chemist 100 00 

Walter Moeller, chemist and expert. 100 00 

F. V. S. Oliver, attorney 90 00 

R. A. Witthaus, chemist 224 00 

Charles Sears, agent and expert 60 00 

Arthur C. Salmon, attorney 120 00 

Charles M. Stillwell, chemist 147 50 

Thomas R. Gray, expert and agent. 80 00 

Elwyn Waller, chemist 50 00 

Francis E. Englohardt, chemist... 15 00 

E. G. Love, chemist. 86 25 

J. R. Wheeler, expert and agent. . . 80 00 

E. S. Wilson, expert and agent. - , . 105 00 

T. C. DuBois, expert and agent 80 00 

B. F. Van Valkenburgh, assist, com'r 166 66 
Horace W. White, expert and agent. 43 50 

Edward W. Martin, chemist , 192 00 

J. J. Sorogan, expert and agent ... 60 00 

W. G. Spence, expert and agent... 60 00 

Wm. P. Mason, chemist 60 00 

M. A. Perry, assistant commissioner. 100 00 

Samuel J. White, expert and agent. 60 00 



833 15 



7 04 
3 20 
3 87 

19 39 
99 32 
14 96 

8 85 



54 


08 


19 


20 


116 


48 



12 85 
21 65 
12 41 
35 51 
18 64 



13 92 



9 93 



13 28 



43 52 



60 25 

150 24 

155 14 

125 48 

76 32 

26 92 

41 75 

36 52" 

"96' 73 
36 10 



No. 24.] 3 

Expenses 
and dis- 
Date. Name of payee. Compensation, bursetuents. 

1885. 

April 13. Wm. W. Meeteer, expert and agent. $80 00 $34 22 

May 1. Geo. L. Flanders, assistant com'r . , 100 00 

1. Geo. B. Fellows, expert and agent... 100 00 

G. B. F. Van Valkenburgh, assist, cuurr IGG GO 

G. Edward W. Martin, chemist 136 00 

G. R. D. Clark, chemist 100 00 

G. Walter Moeller, chemist and expert. 100 00 

G. E. S. Wilson, expert and agent .... 105 00 

7. Marcus A. Perry, assist, com'r 100 00 

7. A. C. Salmon, attorney 255 00 

7. E. G. Love, chemist 70 00 

7. Stillwell & Gladding, chemists 2(i6 66 

7. T. C. DuBois, expert and agent 80 00 

7. W. G. Spence, exjiert and agent. .. GO 00 

7. J. J. Sorogan, expert and agent. ... 60 00 

7. Samuel J. White, expert and agent. 60 00 

7. J. R. Wheeler, expert and agent. . . 80 00 

7. Thomas R. Gray, expert anf' agent. 80 00 

7. Wm. W. Meeteer, expert and agent. 80 00 

7. Charles Sears, expert and agent ... GO 00 

7. Horace W. Wliite, expert and agent. 12 00 

7. R. A. Witthaus, chemist 50 00 

7. Wni. Manlius Smith, chemist 15 00 

June 1. Geo. L. Flanders, asst. com'r 150 00 

1. Geo. B. Fellows, expert and agent . 100 00 

5. R. D. Clark, chemist 100 00 

5. M. A. Perrv, assistant commissioner. 100 00 
5. Edward W. Martin, chemist and 

expert 88 00 

5. Walter Moeller, chemist and expert. 100 00 

6. T. C. DuBois, expert and agent... 80 00 

G. E. G. Love, cliemist 101 25 

6. Stillwell & Gladding, chemists IG-t 03 

6. Arthur C. Salmon, attorney GO 00 

6. F. V. S. Oliver, attorney 210 00 

6. Thomas R. Gray, expert and agent. 80 00 

6. J. R. Wheeler, expert and agent . . 80 00 

6. W. W. Meeteer, expert and agent.. 80 00 

6. W. G. Spenco, expert and agent... 60 00 

G. J. J. Sorogan, expert and agent ... GO 00 

G. Samuel J. White, expert and agent. GO 00 
G. B. F. Van Valkenburgh, assistant 

commissioner 166 G6 

6. E. S. Wilson, expert and agent.... 105 00 

6. H. W. White, expert and agent . 24 00 

IL Charles Sears, expert and agent 60 00 

12. Charles B. Evers, expert and agent. 40 00 

15. Geo. N. Loveridge, expert and agent. 75 00 

24. Samuel Hand, attorney 1,000 00 31 00 





40 


05 


10 


50 


4 


20 


1 


1:] 


45 


40 


U 


70 


8 


23 




70 


GQ 


36 


64 


33 


23 


20 


60 


GO 


08 


65 


7L 


40 


32 


18 


00 


5 


46 


2G 


00 


2 


10 


2 


35 


121 


36 


"54" 


48 


77 


15 


54 


J8 


31 


66 


27 


16 


18 


45 


54 


52 


84 


25 


7 


12 


20 


80 





4 [Senate 

Expenses 
and d is- 
Date. Name of payee. Compensation- bursements. 

1885. 

July 1. Geo. L. Flanders, assist, com'r $150 00 

1. Geo. B. Fellows, expert and agent . 100 00 

1. R. D. Clark, chemist 150 00 

2. M. A. Ferry, assist. commissioner.. 100 00 $33 SC 
6. Cliarles Sears, expert and agent ... 60 00 18 04 
6. Samuel J. White, expert and agent 60 00 19 30 

6. J. J. Sorogan, expert and agent 60 00 29 10 

6. Edward W. Martin, chemist 266 00 

6. Wm. G. Spence, expert and agent.. 60 00 31 94 

7. B. F. Van Valkenburgh,asst. com'r 166 66 29 58 

7. Geo. C. Hodges, chemist ......... 5 00 

7. Alvin W. Barry, attorney 180 00 

7. Walter Moeller, expert and agent. . 100 00 

7. Ft. D. Clark, chemist 95 84 

7. Stillwell & Gladding, chemists 

7. H. W. White, expert and ag^ent. . . . 
7. Thomas R. Gray, expert and agent. 
7. T. C. DuBois, expert and agent . . . 
7. .'. R. Wheeler, expert and agent. . . 
7. Wm. W. Meeteer, expert and agent. 
9. New York Stencil Works, foi- cheese 

brands 

13. E. S. Wilson, expert and agent, . . . 

13. F. V. S. Oliver, attorney .^ 120 00 

14. Charles B. Evers, expert and agent. 53 33 
28. Risley, Quin & Ferry, attorneys and 

counselors 

28. Wm. G. Spence, expert and iigent. . 

31. Geo. L. Flanders, assist, com'r 

August ]. Geo. B. Fellows, expert and agent. 

1. R. D. Clark, chemist 150 00 

10. II. W. White, expert and agent 

10. B. F. Van Valkenburgh, asst. com'r 

10. J. R. Wheeler, expert and agent .. 

10. Stillwell & Gladding, chemists 

10. T. C. DuBois, expert and agent, . . . 

10. Wm. W. Meeteer, expert and agent. 

10. Samuel J. White, expert and agent. 

10. J. J. Sorogan, expert and agent. , , 

10. E. S. Wilson, expert and agent 

10. Thomas R. Grav, expert and agent. 

10. F. V. S. Oliver, 'attorney 

10. Walter Moeller, expert and agent. . 

10. Charles Sears, expert and agent.. .. 

10. Howard J. Babcock, chemist and ex- 
pert 40 00 

12. Edward W. Martin, chemist and ex- 
pert 276 00 



26 37 . 




30 00 


14 50 


80 00 


33 30 


80 00 


14 58 


80 00 


63 39 


80 00 


48 09 




250 00 


.05 00 


37 30 



900 00 


19 25 


42 50 


19 28 


150 00 




100 00 . 




150 00 . 




75 00 


9 63 


166 66 


140 27 


80 00 


56 80 


127 50 . 




80 00 


69 11 


80 00 


58 96 


60 00 


25 10 


60 00 


45 36 


105 00 


30 35 


80 00 


36 34 


60 00 . 




100 00 . 




60 00 


20 90 



No. 24] 5 

Expenses 
and dis- 
Date. Name of payee. Compensation, bursemeuts. 

1885. - 

August 12. M. A. Perry, assistant com'r $150 00 $59 06 

12. F. P. Vaudeuburgh, chemist and 

expert CO 00 2 00 

13. E. D. Clark, chemist and expert 15 ll 

14. E. G. Love, chemist 18 75 

September 1. Geo. L. Flanders, assistant com'r . . . 150 00 

1. R. D. Clark, chemist 150 00 

1. Geo. B. Fellows, expert and a^ent. . 100 00 

5. Howard J. Babcock, chemist and 

expert , 40 CO * 

5. D. Magone, attorney and counselor. 200 00 

5. Charles Sears, expert and agent. .. . 60 00 29 25 

5. E. S. Wilson, expert and agent 105 00 29 39 

5. F. V. S. Oliver, attorney and agent. 120 00 

5. Thomas R. Gray, expert and agent. 80 00 38 84 

5. Stillwell & Gladding, chemists 143 12 2 50 

5. Samuel J. White, expert and agent. 60 00 26 15 

5. Edward AV. Martin, chemist 237 00 20 00 

5. T. C. DuBois, expert and agent ... 80 00 50 68 

5. Wm. W. Meeteer, expert and agent. 80 00 43 39 

5. J. R. Wheeler, expert and agent. . . 80 00 36 67 

8. Norman A. Lawlor, att'v and agent. 75 00 

8. H. W. White, expert and agent. ... 75 00 

8. J. J. Sorogan, expert and agent. ... 60 00 

8. Walter Moeller, chemist and expert. 100 00 

14. B.F.Van Valkenburgh, ass't com'r. 166 66 

17. R. A. Witthaus, chemist 490 00 

17. M. A. Perry, assistant com'r 150 00 

22. Risley, Quin & Perry, attorneys and 

counselors 1 , 290 00 



6 


74 


43 


76 


61 


14 


48 


98 


68 


10 



In addition to the above, this department has expended for neces- 
sary apparatus, for stationery, blanks, furniture for the office, ex- 
penses and salary of the Commissioner, the sum of $4,093.28, making 
the expenses up to and including the 30th day of September, $30,- 
133.97; during this period we have collected in fines and penalties, 
$"2,617.45, of which sum we have paid over to the State Treasurer 
$2,288.81, the balance having been used to pay the expenses of trials, 
etc., as provided by chapter 202, Laws of 1884. 

Since September 30, there has been collected in fines and penalties 
the sum of $1,000. 

The year just closed has been a very eventful one to this depart- 
ment. 

The case which arose in the city and county of New York, under 
section 6 of chapter 202 of the Laws of 1884, and Avhich is known as 



6 [Senate 

Tlic People V. Marx, was appealed to tho Court of Appeals by the de- 
fondaut, who had been unsuccessful in all tlio courts below, and that 
court decided that the particular section under which ihe defendant 
was convicted was uucoustitutioual and void. 

The sixth section of the law of 1884 provided in elfect tliat no 
oleaginous substance, other than that made from pure unadulterated 
milk or cream, and designed to take the place of butter, should be 
made or sold. The Court of Appeals held that the prolii biting of the 
nuiking or selling of any article '• designed to take the i)lace of butter " 
must be construed to mean that the manufacture or sale of any and 
every oleaginous suostance, to be used as a substitute for butter, was 
prohibiten], and that such a prohibition would not only cover every 
article of the kind now known, but also any such article which might 
be hereafter produced, whether the same was similar in apiiearance, or 
ia any other respect, to natural butter, or not, and would prevent the 
manufacture or sale of any oleaginous substitute for natural butter, 
although such substitute might be perfectly wiiolesome, very desirable, 
and so totally dissimilar to natural butter as not to deceive any one, 
and that such a prohibition was so sweeping in its terms and effects as 
to be unconstitutional and void. This single point is all the court 
decided. 

The learned judge who wrote the opinion of the court says : "All 
the witnesses who have testified as to the quality of oleomargarine may 
be in error; still that would not change a particle tho nature of the 
question, or the principles by which the validity of the act is to be 
tested. Section 6 is broad enough in its terms to embrace not only 
oleomargarine, but any other compound, however wholesome, valuable 
or cheap, which has been or may be discovered or devised, for the pur- 
pose of being used as a substitute for butter. Every such product is 
rigidly excluded from manufacture or sale in this State. 

" One of the learned judges who delivered opinions at the General 
Term endeavored to sustain the act, on the ground that it was intended 
to prohibit the sale of any artificial compound, as butter or cheese, 
made from unadulterated milk or cream. That it was that design to 
deceive which the law rendered criminal. If that was a correct inter- 
pretation of the act, we should concur with the learned judge in his 
conclusion as to its validity." We do not think that section 6 is ca- 
pable of the conslruction claimed. Tho prohibition is not of the 
manufacture or sale of an article designed as an imitation of dairy 
butter or cheese, or intended to be passed off as such, but of an article 
designed to take the place of dairy butter or cheese. The artificial 
product might be green, red or white, instead or yellow, and totally 
dissimilar in appearance to ordinary dairy butter, yet it might be de- 



No. 24.] 7 

signed as a substitute for butter, and if so, would fall within the pro- 
hibition of the statute. Simulation of butter is not the act prohibited. 
There are other statutory provisions fully covering that subject. 

Chapter 215 of the Laws of 1882, by its first section prohibits the 
introduction of any substance into imitation butter or cheese, for the 
purpose of imparting thereto a color resembling that of yellow butter 
or clieese. The second section prohibits the sale of oleomargarine, or 
imitation butter, thus covered, etc. 

Chapter ;.^38 of the Laws of 1882, provides (section 1) that every 
person who shall manufacture for sale, or offer for sale, or expose any 
article;in semblance of butter or cheese, not the legitimate product of 
the dairy, must distinctly and durably stamp on the side of every 
cheese and on the top and side of every tub, firkin or package, the words 
* Oleomargarine butter,' or if containing cheese, * Imitation cheese,' 
and chapter 246 of the Laws of 1882 makes it a misdemeanor to sell 
at wholesale or retail any of the above articles, representing them to be 
butter. 

These enactments seem to cover the entire subject of fraudulent 
imitation of butter and of sales of other compounds as dairy products 
and they are not repealed, etc. 

The provisions of this last act are covered by one of the acts of 1882 
above cited, and the provisions of the repealed acts in relation to the 
dairy products are covered by substituted provisions, in the act of 1884, 
but the statutes directed against fraudulent simulations of butter and 
the sale of such simulations as dairy butter are left to stand. Further 
statutes to the same effect were enacted in 1885, Consequently if the 
provisions of section 6 should be held invalid, there would still be 
ample protection in the statutes against fraudulent imitations of dairy 
butter, or sales of such imitations as butter. 

Notwithstanding all this, the venders and dealers, in imitation but- 
ter, have deliberately and persistently represented in every possible way 
that there is now no law in our State to prevent the open manufacture 
and sale of these adulterated goods, in the face of the fact as stated 
in the opinion of the court, that there are several unrepealed statutes 
relating to this subject, besides the Laws of 1885. 

The adverse decision of the Court of Appeals imposed very grave 
responsibility and a vast amount of work upon the department. It 
became necessary to examine with great care not only our new law of 
1885, but also all of the statutes relating to this subject which had 
previously been passed by our Legislature. Many laws had, at differ- 
ent times, been enacted, designed to prevent frauds in the manufacture 
and sale of dairy products and their imitation. Frequent changes had 
been made by amendments, to meet the decisions of the court, and 



8 [Senate 

the discoveries of the many new methods employed to cheapen imitation 
goods and deceive the public. Some of these laws have been expressly 
repealed ; others repealed by necessary implication, and the wiiole list, 
possibly, in some respects modifietl or affected by the recent decision 
of our highest court. 

Legal counsel were employed to do this work, and after days and 
even weeks spent in a most critical examination of all those statutes, 
and careful analysis of all the authorities bearing upon the questions 
involved, a plan of aggressive operations and work was agreed upon 
which has since been closely followed. Full and carefully arranged 
briefs were prepared and furnished to the district attorneys of the 
counties in which it was expected most of our work would be done, 
and such attorneys as we employed in different localities to assist us 
were also put in possession of our views of the laws, and thus prepared 
for the prosecution of the work of the department. 

Early in the summer a case arose in Albany, involving the constitu- 
tionality of that important section of our present law, creating, as we 
supposed and still believe, a proper milk standard. The Supreme 
Court, at General Term, however, by a majority of its members ren- 
dered an adverse decision, holding substantially that while it was 
doubtless Avithin the power of the Legislature to create a milk standard 
by proper enactment, yet in our statute it had simply attempted to 
prescribe a rule of evidence, and having undertaken to make conclu- 
sive evidence of the guilt of one indicted for committing a crime, that 
which in its very nature could not be conclusive, our Legislature ex- 
ceeded its authority, and the enactment, in that respect, was unconsti- 
tutional and void. So it will be seen that whenever we have attempted 
to draw these laAvs up tight in what was intended to be their most 
valuable and vital sections, a strand has parted somewhere and we have 
suffered a fall. 

At the time of the decision by the Court of Appeals in Tlie People 
V. Marx, there were pending a very large number, I believe more than 
a hundred, indictments and other proceedings against violators of the 
law of 1884. Although we beHeve that in the great majority of those 
cases the accused could and ought to be convicted and punished under 
the unrepealed old statutes and the provisions of the Penal Code, and 
have so advised the district attorneys of the proper counties, yet noth- 
ing has thus far been done in those cases, excepting in the county of 
Erie, Avhere some of them have been presented to the grand jury, and 
as I am informed ten or twelve indictments have been found. 

After the argument of this case in the Court of Appeals and before 
it Avas decided, chapters 183 and 458 of the Laws of 1885 Avere passed 



Xo. 24.] 9 

and became operative, to which reference is made by that court in the 
opinion spoken of. 

Under these statutes and others and some of tiie provisions of the 
Penal Code we have been proceeding against those engaged in the 
manufacture and tlie sale of the forbidden imitation and adulterated 
goods. 

We have commenced criminal proceedings in more than one hundred 
different cases, several persons have been convicted and fined, and in- 
dictments and other proceedings are now pending in a very large 
number of cases. Our exj^erts, agents, chemists and attorneys are 
before the courts almost every day now, and we are making progress 
quite as satisfactorily as can reasonably be expected, considering the 
dilatory hindrances interposed by accused parties and the many vexa- 
tious delays incident to the attempt to enforce such statute before the 
police courts of such large cities as New York and Brooklyn. 

We have been able to try a large number of our cases in Brooklyn, 
for the reason that in that city all misdemeanors are tried before the 
court issuing the warrant, unless a judge of a higher court gives a 
written certificate that it is a proper case to be tried by indictment, 
when the case is removed to another tribunal. Such certificates are 
seldom given, and our cases are there speedily moved on to trial. In 
the city and county of New York the practice is altogether different. 
A warrant is issued by a police magistrate who can only impose 
fines in cases where the defendant pleads guilty. In all but about ten 
of our cases in New York the defendants have elected to bo tried at 
General Sessions. In such cases the evidence is presented to a grand 
jury, and if indictments are found bail is given, which practically 
pigeon-holes the proceeding, because in that great city there is always 
a very great number of indictments found for misdemeanors which 
cannot be tried promptly, if at all, for the reason that it is made by 
law the duty of the district attorney to first try those cases where the 
prisoner is in confinement, no bail having been given. The district 
attorney of New York has courteously and promptly done what he 
could for us, consistent with his other duties, and has caused some of 
our indictments to be tried, which has greatly facilitated our work. I 
fear we shall never be able to have oar cases promptly disposed of in 
New York under the present system of procedure in criminal prose- 
cutions in that city. 

- There are now pending about fifty civil cases brought in the Supreme 
Court to recover the penalty prescribed for violations of the several 
sections of our la'vv, and which are in addition to the fines which the 
criminal court in criminal proceedings may impose upon those con- 
victed of a misdemeanor. In the cases so brought for violation of the 
[Sen. Doc. No. 24.] 2 



10 [Senate 

sections against soiling impure, unwholesome and adulterated milk, 
we were suddenly confronted with the decision in the Albany milk 
case. That case has been appealed to and argued in the Court of 
Appeals and a favorable decision there is confidently looked for. We 
are trying luird to get the civil causes for penalties for selling oleomar- 
garine to trial, but not being preferred causes, it will probably be 
several months before they will be reached and disposed of. 

We have recently brought to trial one of our civil cases for the 
penalty prescribed for selling adulterated milk in the county of West- 
chester, which resulted in a verdict for the defendant. 

The reports of the assistant commissioners and of our chemists are 
herewith presented and are of great value. 

Mr. Edward W. Martin's report on miliv, it is believed, will set at 
rest all question as to the milk standard created by chapters 202 of 
the Laws of 1884, and 183 of the Laws of 1885. That report 
shows the work done during the year 1885, the amount of milk produced 
for market in several milk-producing counties, gives the results of 
analyses of adulterated milk, the best methods of analysis, and some 
methods of testing milk. G-reat care has been taken to obtain sam- 
ples of milk from a number of different counties of the State, from 
herds of different breeds of cattle upon farms in different localities in 
some of the same counties, upon table-land and low-land; also from 
cows fed upon different kinds of feed, including brewers' grains and 
other feed supposed by some people to produce an inferior quality of 
milk. The milk of a very large number of cows has thus been sub- 
jected to every known test, and it appears that not a single herd nor 
an individual cow has been found whose milk contained more than 
eighty-eight per cent of water, nor less than twelve per cent of milk 
solids, which contained not less than three per cent of fat. The wis- 
dom of establisliing the milk standard created by the Legislature can- 
not now be doubted. 

Our experts have accompanied those who deliver milk to families in 
cities and Juxve taken samples from time to time just as regular cus- 
tomers were served, with a view of ascertaining whether there is any 
appreciable difference in the quality of the milk so delivered by milk- 
men. AYe have also taken full cans of milk and dipped from them at 
intervals, as the groceryman would probably do in serving his cus- 
tomers. These samples were all tested and analyzed and the results 
are given. The report also treats upon the subject of feeding miich 
cows, 

A large number of analyses of cream and condensed milk were 
made and the results are here given. 

The report closes with a bibliography of milk, which will be of great 
value to investigators and others, as it gives a complete reference to 



No. 24.] 11 

everything that has been "written upon this subject during the past 
twenty years, together with a list of the books published. 

The report of Mr. B. F. Van V.alkenburg, assistant commissioner at 
New York, is very complete and gives a very full account of our work 
under his immediate care. He states that our prosecutions during 
the last quarter of 188-4 had greatly reduced the amount of sales of 
imitation butter; that the Court of (Jeneral Sessions in New York 
then determined not to try any more of our cases, including those 
where the defendant was charged with fraudulently selling imitation 
for pure dairy butter, until after the decision of the case of The Peo- 
ple V. Marx should be announced. Dealers thus encouraged com- 
menced selling again, and more than double the amount of these 
forbidden goods were sold during the first quarter of 1885 than had 
been sold during the preceding quarter year. In Brooklyn, Kings 
county, however, the local courts proceeded to promptly try and dis- 
pose of our cases, and the I'esult was that but very little oleo was sold 
outside of the city of New York. Thirty-nine arrests were made be- 
tween December 31, 1884, and April 30, 1885, when the new law took 
eflfect. Ten cases were made in New York in May, 1885, and none in 
Kings county. 

As usual the approach of hot weather and the low price of butter 
caused a suspension of sales of imitation goods, and about June 1, 
our butler experts began to give all their spare time to the work of 
protecting consumers against frauds in the sales of impure and adul- 
terated milk, and continued until about September 1, when they and 
some of the milk experts again commenced operations to prevent sales 
of bogus butter. A Jarge number of arrests have been made and in- 
dictments found. Our cases in Brooklyn have been promptly tried 
and disposed of as will appear from the statement of Mr. Salmon, our 
attorney there, which is filed herewith. In the city and county of 
New York we have not been able to proceed much further than to ob- 
tain indictments, and for the nason which has before been stated. 
The effect of our prosecutions and proceedings has been very salutary. 
Tor the last two months a large majority of respectable dealers in the 
cities of New York and Brooklyn who have heretofore sold imitation 
butters have quit selling itr and now deal altogether in the genuine 
article. Public sentiment has been aroused and much good has been 
done by the articles in favor of pure dairy products which have of late 
appeared in the press. The large and powerful organization known as 
the "New York Retail Grocers' Union," at a meeting held at Grocers' 
Hall, No. 213 East Twenty-third street, New York city, December 14, 
1885, unanimously adopted and promulgated the following preamble 
and resolutions •• 



13 [Senate 

""Whereas, The Xew York Retail Grocers' Union has put itself on 
record to encourage the sale of all pure goods, and to discourage and 
try to prevent all deceptions that are and may be practiced upon our 
customers by the sale of imitation or impure goods ; and 

''Whereas, We are informed that the laws of the State of New 
York prohibit the sale of all imitations of butter in the way they are 
at present manufactured and offered for sale ; and 

" Whereas, The sale of all imitation butter has been a detriment to 
the legitimate business of the retail dealer, inasmuch as that it has 
been a constant temptation to the dealers therein to sell it for butter, 
and that such fraudulent sale has created a prejudice and fear among 
the consumers in regard to the purchase of all butters. Therefore 
be it 

^'Resolved, That we discourage the sale of all imitation of butter and 
urge all our members and the trade in general not to handle it in any 
manner or form, until such a time when the manufacturers thereof 
will produce and offer for sale to us an article that will be distinct in 
appearance and different in color to that of genuine butter; that will 
be free from all temptation to fraud, and that will be manufactured and 
sold to us in strict accordance with the laws of this State. And be it 
further 

" Resolved, That we most respectfully petition the State Dairy Com- 
mission to use all i^ower that is invested in them to stop the fraudulent 
sale of all imitation of butter. 

"C. F. BUSSING, Rresident. 

"H. ToKJES, Secretary." 

Mr. Van Valkenburg says, however, that there is another and a 
secret organization of retail grocers consisting of about two hundred 
members, who have raised a fund and employed attorneys to defend its 
members, when prosecuted by this department, but he says that three- 
fourths of the retail grocers now refuse to handle imitation butter 
upon the ground that it is a fraud. 

The charge, so frequently made, that our farmers are using '* oleo " 
oils to mix with dairy butter has been thoroughly investigated by 
Mr. Van Valkenburg and he reports that there is no foundation what- 
ever for the statement and that it is not true ; the sources of his 
information are given. And I will here add that during all the time 
I have been Commissioner, but one single case of alleged adulteration 
by a fanner has been brought to our notice. That case was carefully 
and completely investigated, and although there were some circum- 
stances which, unexplained, were somewhat suspicious, yet we were 
unable to find that the charge was true. 

His report further shows that while sales of imitation butter within 
this State have been very materially reduced, sales in the United States 
have increased very much since 1883. The inference can be fairly 
drawn that the vigorous enforcement of our law has reduced sales and 
consumption of these goods in this State to about one-fourth the 



No. 24] 13 

amount they have heretofore been, but the manufacturers and vendors 
of imitation butter have sought and found markets elsewhere. Valua- 
ble figures and statistics are given showing the amount of pure butter 
and of the imitations which have been sold, the extent to which con- 
sumers have been imposed upon, and the dairy interests of this and 
other States injured. 

He also furnishes a detailed statement of work performed, number 
of days' attendance at court and elsewhere, samples obtained, etc., by 
the different chemists, employees, agents, attorneys, etc., of this de- 
partment, under his immediate supervision. 

Many other facts are given and suggestions made which will be found 
to be of importance. 

The report of Mr. M. A. Perry, assistant commissioner at Buffalo, 
gives a very full statement of our work in that part of the State. It 
is doubtful if another city can be found within our State where the 
people are so grossly imposed upon by the dealers in milk as they are 
in Buffalo. His statement shows that the adulteration of milk has 
been extensively practiced there by wholesalers &nd retailers of that 
article. Out of 254 samples of milk obtained in the city of Buffalo, 
the analyses showed that 186 were adulterated, and he says that a largo 
majority of the dealers from whom samples were obtained, intentionally 
adulterate that important article of food, and that nothing but the 
rigid enforcement of the law will cure the evil. A large number of 
arrests have been made and seven cases have been brought to trial and 
convictions obtained. Here, too, offenders have organized and raised 
funds for defense, but thus far Buffalo courts and juries have sustained 
us in our effort to enforce the law. Other trials will be had as fast as 
they can be brought on, and many other arrests will soon be made. 
Previous to the decision of the case of The Peojjle v. Marx, several 
samples of imitation butter were' obtained in Buffalo, but no cases 
were brought to trial. Eecently indictments have been found against 
persons who had sold these goods. Evidence has been obtained against 
several dealers for selling imitation butter since the Laws of 1885 be- 
came operative, and such cases will be brought to trial as soon as 
possible. We are well sustained by the press and public sentiment in 
the western portion of the State. The board of supervisors of Erie 
county, at a meeting held on the 30th day of December last, unani- 
mously adopted the following preamble and resolutions : 

'' "Whereas, The manufacture and sale of oleomargarine and but- 
terine are being brought into direct competition with and undermining 
the greatest agricultural interest of the State ; and 

" Whereas, Said goods are sold in many instances for genuine 
dairy products in the county, and we believe their use, together with 



14 [Senate 

tli.'vfc of adnltoratod milk, to bo injurious to the health and lives of its 
itthabitaiils ; autl 

" WiiioiiKAS, There have been a number of cases brought before the 
cjranil jury and indict ineuts found against several parties on tlie testi- 
mony produced l)L'l'ore said grand jury. 'LMuMvl'oro 

" li.ett()li'fd, 'That it is the sense of this Uoa.rd that all parties indicted 
for selling such adulterated food, representing the fc>ame to be gciuiine 
dairy product, contrary to law, be prosecuteil, and that tlu^ district 
attorney of this county Ik- ami is hen'by re(|ncsted to make strenuous 
elForta to have all persons who are or may hereafter be indicted for such 
oltenses punished to the full extent of the law. Adopted." 

Upon the whole it gives mo pleasure to be able to report that, we arc 
succeeding as well in our efforts to enforce the law in the State as 
could bo exjiected considering the many vexatious hindrances and de- 
lays with which wo have to contend. 

The manufacturers of these docoptivo imitations of dairy butter 
liave made great progress in the art of producing an article designed 
aiul well calculated to deceive consumers, and we have been compelled 
to do a considerable amount of experimental work in order to keep 
close to them and be able to detect their counterfeits. A large num- 
ber of analyses have, therefore, been made, all the known and some 
new" methods have been thoroughly tested and veriliod, so that I feel 
CiMiiident there is now no imitation product manufactured and put 
upon the market which cannot be certainly detected by methods and 
means now in use by this department. 

The report of Dr. Elwyn Waller and Mr. Edward AV. Martin of the 
School of Mines, Columbia College, New York, which is herewith 
presented, is one of the most valuable contributions to the literature of 
this subject which has been produced in many years, so full and com- 
plete is that report, that I shall be able to give but a very imperfect 
synopsis of it. A brief description of the mode of making butter is 
given; the constituents of butter are furnished in the form of tables. 
A list of tho various adulterants is given, and also methods of testing 
for them, !^^etbodsof manufacturing imitation buttcn* from the Origi- 
nal process down to a late date are described. A list of materials used, 
usstated in and called for by various jiatents which have been obtained 
is also mentiimed. Kough-and-ready tests are given to determine the 
character of the fat used, some of which are believed to be entirely 
new. A description of the coloring Unatter used is also given, with 
the tests for them. 

This report of Dr. Waller and ^Ir. !^[artin can only bo ap|u-eciated 
after that careful study which it will surely receive by all those who 
are interested in this subject. 

Tho growth and development of the sentiment of hostility to all 
these counterfeits of pure dairy products have been rapid and marvel- 



No. 24] 15 

ous. I have written the proper officer of every State and organized 
Territory of tlie United States asking for copies of all their recent 
laws upon this subject. I have received prompt replies and find that 
twenty-seven States and two Territories have already enacted restrict- 
ive or prohibitory statutes. A summary of all these laws will be 
found among the appendices to this report. 

The fact that sales of these deceptive imitations of butter are con- 
siderable, and in many instances apparently on the increase in some 
of those States, is evidence that the people there are congratulating 
themselves that since the passage of their laws forbidding such sales 
very little, if any, imitation butter is now sold. We are confident 
that these sales will not be very materially reduced until those States 
and Territories which have not already done so, provide means for the 
enforcement of their anti-oleo laws by officers specially designated and 
appointed for that purpose. 

Last winter a law was enacted (chap. 193, Laws of 1885), providing 
for the adoption of a State brand for full-cream cheese, and making 
it the duty of the Dairy Commissioner to procure such brands and issue 
them to such manufacturers of full-cream cheese as should apply for 
them and conform to the regulations and requirements prescribed. 
Such brands were obtained and issued to four hundred and fifty-two 
different manufactories. This enactment and the work done in pur- 
suance of its provisions has been of very great value to dairymen. 
The excellent reputation of our full-cream cheese has been re-estab- 
lished, and the advance obtained in the price of such cheese over 
those not thus branded has been from one-half cent to one cent per 
pound, which amounts to a very large sum of money in the aggregate. 
I have received a communication which is herewith presented from 
Mr. B. T). Gilbert, who is the secretary of the board of trade at Utica, 
N. Y. Mr. Gilbert is as competent to speak upon the subject of the 
value to dairymen of this brand as any man in the State. His com- 
munication shows how, to what extent, and for what reason this brand 
has proved advantageous, and will be read with much interest. Doubt- 
less a much greater number of these brands will be issued during the 
coming year. 

During the year a chemist was secured and suitable experts employed 
to assist in the enforcement of our law in the groat dairy county of 
St. Lawrence. I am assured that this proceeding has been of great 
value to the dairymen in that region. Such plants ought to be estab- 
lished at different points throughout the State so as to be available to 
dairymen in the several dairy sections, but so long as this enormous 
and expensive litigation continues necessary in order to prevent manu- 
facture and sales of counterfeit butter, we shall not be able to extend 



16 [Senate 

that brunch of tho service without a considerable increase in the 
amount appropriated for tlie nse of tliis department. 

The report of Dr. U. D. Clark, who is a practicing physician, and 
is also the chemist of this department at Albany, is of inestimable value. 
It is in fact an exhaustive treatise upon the subjects under considera- 
ation and is iierowith submitted. It is i)ropcr to say that very soon 
after my lirafc annual report was presented 1 began the work of inves- 
tigating tlie subject of the character of these counterfeit butters as 
articles of food. A considerable evidence as to the unwliolesomencss 
of these goods had been adduced by and before the Senate Committee 
on Public Health just prior to the enactment of chapter 202 of the 
Laws of 1884, but it was not generuliy accepted as conclusive. I had 
several interviews upon this subject witii Dr. Clark very early last 
winter, and he then determined to undertake this important work. 
It was decided that a series of experiments in artificial digestion should 
be undertaken; analytical and microscopical investigations were to be 
utilized; a thorough and careful examination of standard works and 
authorities upon physiologic:il subjf^cts, bearing upon tho matters under 
consideration, was to be made, and every thing done wliich gavi^ any 
promise of assisting in arriving at a correct conclusion. Tlic Doctor 
undertook this task in addition to all the other work which he was to 
perform as cliemist for this department, altliough it was entirely clear 
that lie would be obliged to surrender a considerable of his practice as 
a physician to others, that he might be able to accomplish all the work 
to be done. In order to aid him in this investigation J procured from 
the Patent Ollice at Washington certified copies of the several patents 
obtained by manufacturers, and some of the ingredients covered and 
provided for by these patents he mentions. This report of Dr. Clark's 
first takes up the general work of the department intrusted to him and 
treats of several matters of much importance. 

A brief history of butter is given. lie mentions various substances 
designated butter by the alchemists ; he enumerates some of tlie cir- 
cumstances which vary the amount of fat in milk, such as the breed, 
age, food of cattle, etc. ; gives the best butter-producing age of the cow, 
tiie infiuenco of temperature, of foods, etc., upon the quality and 
quantity of milk, and the governing principles and physiological laws 
appertaining, lie mentions the established fact that fat is manufac- 
tured in the body of the animal from substances which contain no fat 
in themselves, and that the fat taken in food is itself probably broken 
up, reformed and not merely stored in the body; and relates many of 
the experiments upon which these discoveries are based. The subject 
of cream is taken up and the various influences which affect the rising 
of cream are fully discussed; and various processes of churning cream 



No. 24.] 17 

are considered. The chemical constituents of butter are given and the 
process and manner of producing rancidity in butter are described. 

Tlie report then takes up the subject of adulteration of butter, and 
much valuable information is given; and then proceeds to discuss the 
all-important question, whether these artificial compounds, made in 
imitation of and sold for pure dairy butter, are wliolesome or not. 
I shall not attempt to give any synopsis of this portion of his report, 
for obvious reasons. It is sufficient for me to say that he has devoted 
himself with exhaustless patience and energy to the faithful perform- 
ance of this work, and that he submits with great confidence, that the 
facts shown establish, beyond reasonable doubt, the unwholesome- 
ness of these artificial butters, upon the following grounds: 

First. On account of their indigestibility; 

/Second. On account of their insolubility when made from animal 
fats; 

Third. On account of their liability to carry germs of disease into 
the human system; and 

Fourth. On account of the probability of their containing, when 
made under certain patents, or in a careless manner, unhealthy ingre- 
dients. 

Some valuable experiments are now in progress which will not be 
completed in time for this report. It is our purpose to continue this 
experimental work and other investigations of imitation butter as arti- 
cles of food, the results of which will from time to time be made known. 

The results of analyses of several samples of full-cream cheese will 
also be found in the report of Dr. Clark, together with the methods of 
the manufacture of such cheese in use by some prominent cheese- 
makers in the State. 

The assistant commissioners and all the employees of this depart- 
ment have very satisfactorily performed their duties and have at all 
times exhibited that zeal, energy and spirit which has been absolutely 
essential in order that we might be able to accomplish what has been 
done during the year. 

Albany, January 15, 1886 

J. K. BEOWN, 
JVew York State Dairy Commissioner. 
[Sen. Doc. No. 24.] 3 



APPENDIX. 



New York, December 31, 1885. 
Hon. JosiAH K. Brown, New Yorh State Dairy Commissioner, New 
Capitol^ Albany, N Y.: 

Dear Sir — I have the honor of submitting the following report 
for the year ending December 31, 1885: 

The vigorous prosecutions of the violators of the hiw prohibiting 
the sale of oleomargarine during the last quarter of the year 1884,had, 
at the opening of the present year, greatly reduced the sale of spurious 
goods in the city of New York, but at about that time the Court of 
General Sessions of this city decided not to try any cases in relation 
to the sale of imitations of butter (although all such cases were where 
oleomargarine had been sold as butter), until the case of The People 
V. jyai'x was decided by the Court of Appeals. Consequently the 
dealers in fraudulent goods were encouraged to renewed efforts in 
pushing the sale of these counterfeits to their customers for butter. 
To such an extent Avas this done that the sales for the first three 
months of this year were, no doubt, more than double that of the last 
quarter of the previous year. 

But in Kings county the judges having decided to continue to try 
all cases brought before them in which there was fraud, all prosecu- 
tions for selling oleomargarine for butter were promptly tried by the 
courts and a large number of convictions obtained. Consequently 
there w^as very little of these compounds sold during the winter and 
early spring months in Kings and other counties outside of New York. 

Tiie State experts were actively engaged in obtaining evidence of 
violations of the law, in attending court, in examinatious and trials 
during the winter and early spring months. 

But in April it was found that the usual low price of butter in that 
season had greatly reduced the sale of spurious goods in New York 
and other cities. All prosecutions up to and including April 30th, 
were brought under chapter 202, Laws of 1884. Thirty-nine arrests 
had been made between December 31,188-4, and the above-named date. 

Twenty-three cases were disposed of by trial, resulting in the con- 
viction of sixteen offenders, who were fined $100 each; and seven cases 
were discharged on trial; leaving sixteen cases not disposed of, to 
which add fifty-two of the prosecutions commenced previous to 
December 31, 1884, making sixty-eight cases brought under chapter 
202, not disposed of by trial. 

On May 1st I proceeded to obtain evidence of violations of chapter 
183, Laws of 1885, and during the month ten cases were made in New 



20 [Senate 

York against parties for selling oleomargarine for butter, while in 
Kings county we could find no violations of the law during the mouth. 

I was aware from former experience that a very limited amount of 
imitation butter could be sold during the heated term, owing to the 
fact that the flavors of raw auimal, vegetable and nut oils combined 
with chemicals now used in the manufacture of these spurious goods 
called oleomargarine, are, under high temperature, liable to decompose; 
and that the flavor of the oils can be so readily detected by the con- 
sumer as to render the article unsalable or nearly so. By reason of 
this and other facts in a conference with you, it was deemed best on 
the 1st of June to use the spare time of the butter experts looking 
after violations of the law by the sale of bogus butter, and to assign 
them to duty in looking after violations of the law relating to milk, 
as the summer months covered the period during which the largest 
amount of milk was handled, consequently the greater danger to the 
health of consumers from the adulteration of this necessary article of 
food during the heated term. 

About September 1st, butter having advanced and the weather being 
cool, oleomargarine again appeared upon the market; consequently 
the experts who had been put upon milk duty during the summer 
months, and part of the force originally on milk inspection, were 
assigned to the duty of looking after violations of the law by the 
sale of counterfeit butter for the real article, since which time they 
have obtained evidence against a large number of persons who have 
been arrested and held to bail for trial, and several parties have been 
tried and convicted. During September and October the wholesale 
and retail dealers in spurious goods seemed to think tiiat the prosecu- 
tions did not amount to much. But for the last two months they 
have evidently realized that it is an unsafe business, and a large ma- 
jority of those who formerly handled the counterfeits are now doing 
a legitimate trade in pure butter. In fact very few of the dealers, ex- 
cept those that arc retailing large quantities, are now handling the 
stuff. As they do not desist after having been repeatedly arrested, 
they have apparently concluded and, as a matter of fact, say that they 
are able to pay all the fines that can be imposed on them and still 
make money out of this nefarious business. 

We have met with many obstacles during the year, and it has re- 
quired a vast amount of labor to watch the manufacturers and whole- 
sale dealers, as well as the retail grocers, and obtain sufficient evidence 
to warrant making arrests. For like all violators of the law they have 
moved with secrecy and have handled this oleaginous compound un- 
der cover of every style of package known to the butter trade, and 
branded the goods under the name of many well-known brands of 
creamery butter. Also shipped them as butter, and the manufacturers 
of and wholesale dealers in these vile compounds have stood ready at 
all times to go on the bail bond of the retailers when prosecuted. 
The New York Eetail Grocers' Union, an organization representing 
eight hundred grocers, held a meeting December 3, 1885, called for 
the purpose of discussing the oleomargarine question, the manufactur- 
ers and dealers in these goods were invited, also the wholesale and 
commission dealers in butter, and requested to take part in the dis- 
cussion of the subject. During the discussion, a grocer remarked 
thd,t he had been informed by the assistant State dairy commissioner 



No. 24.] 21 

that the imitation goods, as tlien mannfacturetl, conkl not be sold 
without violating the law, even if sold for oleomargarine, as they were 
an imitation and semblance of natural butter. Several manufacturers 
and dealers present oiiered to put up from one to five hundred dollars 
*each to defend him and pay his fine if found guilty on trial, if he 
would handle the goods as then made in violation of law. 

At the above meeting the following preamble and resolutions were 
offered and discussed, then the meeting adjourned to Deceml)er 14, 
when they were unanimously adopted, and iorwarded to me by C. F. 
Bussing, Esq., president of the organization, and 1 embody them in 
this rejiort to show the spirit in which all reputable dealers look upon 
these counterfeits. 

The following is the preamble and resolutions adopted : 

"Whereas, The New York Eetail Grocers' Union has put itself 
on record to encourage the sale of all pure goods, and to discourage 
and try to prevent all deceptions that are and may be practiced upon 
our customers bv the sale of imitation or impure goods; and 

" Whereas, We are informed that the laws of the State of New York 
prohibit the sale of all imitation of butter, in the way they are at 
present manufactured and offered for sale ; and 

" Whereas, The sale of all such imitation bntter has been a detri- 
ment to the legitimate business of the retail dealer, inasmuch as that 
it has been a constant temptation to the dealers therein to sell it for 
butter, and that such fraudulent sale has created a ])rejudice and fear 
among the consumers in regard to the purchase of all butters. There- 
fore be it 

" Resolved, That we discourage the sale of all imitations of butter 
and urge all our members and the trade in general not to handle it in 
any manner or form, until such a time when the manufacturers thereof 
will produce and offer for sale to ns an article that will be distinct in 
appearance and different in color to that of genuine butter ; that will 
be free from all temptation to fraud, and that will be manufactured 
and sold to us in strict accordance with the laws of this State. And 
be it further 

" Ii'esolvhd, That we most respectfully petition the State Dairy Com- 
mission to use all power that is invested upon them to stop the fraudu- 
lent sale of all imitations of butter." 

There is a secret organization called the Grocers' Protective Associa- 
tion, representing about two hundred grocers in New Y'ork and 
Brooklyn. They are organized under the pretense of protecting its 
members from unlawful prosecutions. But the iittorney for the asso- 
ciation appears as counsel for a large majority of the dealers who are 
prosecuted for selling this deleterious compound for butter; showing 
that they are associated together in order to the more effectually defy 
the law, and share the costs and penalties when a member is convicted. 
But it gives me great pleasure to state that at least three-fourths of the 
retail grocers refuse to handle oleomargarine for the reason that it 
cannot be sold unless palmed off on their customers for butter, which 
they will not do, although they are compelled to see their trade drift- 
ing into the hands of their unscrupulous neighbors, who do not hesi- 
tate to "traffic on the confidence of their patrons and deal out this 
deleterious compound to them, well knowing that they would not 



22 [Sen-ate 

knowingly buy it as an article of food. The handling of these fraudu- 
lent goods seems to so degrade the retailers, that after deceiving their 
customers by selling it for butter, in nearly every instance, Avhen 
prosecuted, tlieygo on the witness stand and swear that they always 
sell it for what it is. 

It having been jiersistently asserted, by manufacturers of and dealers 
in oleomargarine^ that a very large percentage of the New York State 
dairymen were adulterating their butter by adding animal and vegeta- 
ble oils to their product, I have during the year taken great pains to 
investigate the matter and have had a large number of samples o£ 
dairy butter analyzed and in every instance have found them pure. I 
have also tried to ascertain if any oils have been shipped into the dairy 
sections of the State, but failed to learn of a single shipment. I have 
also inquired of the dealers in oils used by the manufacturers to adul- 
terate butter, and every one of them say they have never sold any oil 
that tliey have any reason to thhik has been for tlie use of dairymen, 
but that their sales were invariably to* regular manufacturers of oleo- 
margarine. 

I have also made inquiries of a large number of commission houses 
each of which handle butter for from five hundred to one thousand 
farmers. Each and every one without exception say they have never 
found a single instance where they have reason to think that the dairy- 
men have adulterated their butter. 

I do not say there is not a dairyman in the State who adulterates his 
product, but I do say that I have failed to find any evidence of it, and 
am fully convinced that it is not practiced to an extent worth noticing, 
if at all. 

It is also claimed by manufacturers and dealers in imitation butter 
that they desire to have their goods sold on their merits and for what; 
they are. 

If they are honest in their assertions, why is it that they make it to 
-resemble butter so closely and pack it in every style of package known 
to the butter trade, and nearly always way-bill it butter when shipped? 

Why have they not devised some new style of package to handle it 
in, and adopted some color distinct from butter? 

Believing the consumers to be the greatest sufferers from these 
spurious goods and that the evil could be more effectually eradicated 
by commencing where deception begins, I have directed my attention 
largely to the retail dealers, who knowingly and fraudulently sell these 
imitations representing them to be butter. 

It is an undisputed fact that the demand for these goods, unlike any 
other article of food, is not created by the desire of the consumer or 
his preference for it ; but it is entirely built up by the avarice and 
rapacity of the dealers who deceive their customers in every sale they 
make. 

After commencing prosecutions against a large number of grocers, 
I turned my attention to the manufacturers and wholesale dealers in 
these oleaginous compounds and have commenced prosecutions against 
every manufacturer, and a large number of the wholesale dealers, who 
have continued to manufacture and sell in violation of law. Although 
their business has been greatly reduced they still continue to defy the 
law. 



Xo. 2-i.] 23 

The greatest difficulty in dealing with these goods arises from their 
being shipped into the State from several of the Eastern and Western 
States as butter. Consequently we cannot detect them until they are 
in the hands of the retailer. If any way can be devised to prevent 
these goods being shipped into this State unless the contents of the 
packages are plainly marked on the outside of each package, it would 
be of great service to this department in enforcing the law. 

The entire receipts of both butter and oleomargarine from Chicago 
for the year have been only 33,135 packages, and at least 8,135 of this 
amount were butter, leaving the estimated amount of oleomargarine 
from Chicago, 2,500 packages, and as it is conceded that Chicago 
furnishes fully one-third of the bogus goods handled in New York 
city, therefore it is safe to say tliat not over 75,000 packages have been 
handled during the year, and not less than half of this amount has 
been shipped out of the State again, consequently the consumption of 
these goods has been reduced to a minimum of the quantity made in 
the United States, which is variously estimated at from 800,000 to 
1,000,000 packages for the year. 

It was estimated that there was manufactured in the United 
States during the year 1885, 600,000 packages of all kinds of butter 
imitations, and that about one-third of this amount was handled in 
New York; showing that the enforcement of the law had reduced the 
amount handled sixty per cent, while the quantity manufactured in 
the United States has increased over fifty per cent. 

And the prosecution having greatly reduced the quantity ,of 
oleomargarine sold in the State during the year, as compared with 
former years, the manufacturers and dealers in spurious goods, realiz- 
ing that they could not sell them in this State, without great risk, 
have looked for a market for their product in other States, and as some 
of the States having no law regulating the sale of counterfeits of but- 
ter, and most of those that have laws on the subject have no special 
provisions for enforcing them, there has been very little done to pre- 
vent the market of such States from being flooded with compounds 
that cost from ten to fourteen cents per pound. To such an extent 
has this been done that it has resulted in nearly excluding New York 
State dairy butter from all the markets that were formerly supplied 
with the product of our dairies. Consequently wo find ourselves with 
an unprecedentedly large crop and no outlet for it. Therefore we have 
lower prices than for many years past. The following statistics will 
show the depreciation of that portion of the crop handled in New 
York city for the past four years. 

The receipts and value of butter handled in New York city for the 
four years ending November 30, 1882-1885, were as follows: 

For the year ending November 30, 1882 : 

Eastern 44,215,990 lbs., valued at 29^ cts. per lb. $13,043,617 05 

Western.. . . 35,648,850 lbs., valued at 28 cts. per lb. . 9,981,678 00 

Total 79,864,840 lbs $23,025,295 05 



24 ■ [Senate 

For the year ending November 30, 1883 : 

Eastern 44,804,060 lbs., valued at 26 cts. per lb. . $11,649,055 60 

Western.. . . 45,743,850 lbs., valued at 24 cts. per lb. . 10,978,524 00 

Total. . . . 90,547,910 lbs $22,627,579 60 

For the year ending November 30, 1884 : 

Eastern 38,263,820. lbs., valued at 2U cts. per lb. $9,374,635 90 

Western.. . . 49,853,350 lbs., valued at 22 cts. per lb. . 10,967,737 00 



Total. . . . 88,117,170 lbs $20,342,372 90 



For the year ending November 30, 1885 : 

Eastern 39,480,350 lbs., valued at 22 cts. per lb. . 18,685,677 00 

Western.. . . 54,086,500 lbs., valued at 20 cts. per lb. . 10,817,300 00 



Total 93,566,850 lbs $19,502,977 00 



These figures show by comparing 1885 with 1882 that the receipts 

for 1885 were 13,702,010 pounds in excess of 1882, but that the 

marketable value was $3,522,318.05 less. 

In order to show the real difference, take the receipts of 
1885 — 93,566,850 pounds, and value eastern at 29|- 
cts. and western at 28 cts., the same as the receipt 
of 1882, we have a total value of $26,790,923 25 

Deduct the actual value of 1885 19,502,977 00 



Showing a loss on amount handled thus compared of $7,287,946 25 



This loss has been sustained by the dairy interest that depends on 
New York city for a market, and as not over ten per cent of the popu- 
lation of the united States depend upon New York city for butter, the 
total loss to the dairy interest of the United States cannot be less than 
$70,000,000 per annum on butter, while milk and cheese are greatly 
reduced in value by indirect competition with the most gigantic fraud 
of the age. If the consumer were benefited by this depreciation in 
the value of the dairy product, it Avould be some argument in favor of 
this compound misnamed oleomargarine. But the fact is that it can- 
not be sold to consumers except "as butter, and is always retailed at 
nearly the price of good dairy butter. If offered at a low price, the 
purchaser would at once suspect that it was spurious and would not 
buy it. Consequently while these counterfeits are being purchased by 
the retailer at ten to fourteen cents per pound, and dealt out to his 
unsuspecting customers for butter at twenty to thirty cents per pound, 
making not less than one hundred per cen t on his purchases, dairy butter 
awaits a market until it becomes old flavored and then sells to exporters 
for ten to fifteen cents per pound. The result being that no one except 
the manufacturer and dealer receives any benefit, while the consumer 
is defrauded and the dairy interest ruined. 



Xo. 24.] 25 

We have investigated all the largest cities and villages along the 
Hudson, and several in the central part of the State, but have found 
very few parties selling oleomargarine in violation of law, and v^ery few 
violations in any city or village, and in many of the towns we could find 
no spurious goods. No arrests have been made outside of New York, 
Kings and Westchester counties under my direction since April, but I 
hope to be able to commence the prosecution of those against whom 
we have evidence of having violated the law, very soon. 

During the year the State experts have purchased 8,072 samples and 
have appeared in court to obtain warrants, attend examinations before 
police magistrates, before the grand juries, and in attending trials at 
Sessions, 1,773 times. , 

The following is a detailed report of work performed by certain 
employees of the department, during the year, in prosecuting violators 
of the laws relating to the sale of oleomargarine: 

1. Jcdadiah R. Wheeler, " Expert ," employed in above service ^211 days. 

Number of days in court 121 

Number of days obtaining evidence 139 

Number of days inspecting stores 17 

Number of samples purchased 1,387 

Number of samples delivered to chemist 35 

Number of evenings obtaining samples 124 

Number of complaints made 26 

Number of appearances in cases 179 

Number of stores visited 1,720 

Number of stores inspected .- 518 



2. William W. Meefeer, "Expert," employed in alove service, 255 days. 

Number of days in court 129 

Number of days obtaining evidence 105 

Number of days inspecting stores 21 

Number of samples purchased ■ , 1,332 

Number of samples delivered to chemist 55 

Number of evenings obtaining samples 137 

Number of complaints made 31 

Number of appearances in cases 203 

Number of stores visited 1 , 842 

Number of stores inspected G93 



3. Tlwmas R. Gray, " Expert," employed in above service, 254 days. 

Number of days in court • 128 

Number of days obtaining evidence 106 

Number of days inspecting stores 20 

Number of samples purchased 1,414 

Number of samples delivered to chemist 46 

Number of evenings obtaining samples , Ill 

Number of complaints made 35 

[Sen. Doc. No. 24.] 4 



26 [Senate 

Number of appearances in cases 225 

Number of stores visited 1 , 705 

Number of stores inspected 558 



4. Thomas C. DuBois, '' Expert" employed m above service, 289 days. 

Number of days in court 71 

Number of days obtaining evidence 120 

Number of days inspecting stores 59 

Number of days on special duty 89 

Number of samples purcbased 1,625 

Number of samples delivered to chemist. . . .• 23 

Number of evenings obtaining samples 119 

Number of complaints made 11 

Number of appearances in cases 103 

Number of stores visited 2,329 

Number of stores inspected 652 



5. Edmond S. Wilson, " Expert ^^ employed in above service, 249 days. 

Number of days in court 104 

Number of days obtaining evidence 97 

Number of days inspecting stores 48 

Number of samples purchased 1,547 

Number of samples delivered to chemist 32 

Number of evenings obtaining samples 99 

Number of complaints made 16 

Number of appearances in cases 143 

Number of stores visited 2,840 

Number of stores inspected 598 



6. Charles Sears, ** Expert," employed in above service, Q% days. 

Number of days in court 31 

Number of days obtaining evidence 35 

Number of days inspecting stores 

Number of samples purchased 298 

Number of samples delivered to chemist , 17 

Number of evenings obtaining samples 41 

Number of complaints made 11 

Number of appearances in cases 35 

Number of stores visited 396 

Number of stores inspected 



7. Joseph J. Sorogan, "Expert," employed in above service, 74 days. 

Number of days in court 21 

Number of days obtaining evidence . . 53 

Number of days inspecting stores 

Number of samples purchased , 291 



Xo. 24.J 37 

Number of samples delivered to chemist 15 

Number of evenings obtaining samples o 51 

Number of complaints made , 6 

Number of appearances in cases 37 

Number of stores visited 346 

Number of stores inspected 



8. Archibald D. Clark, "Expert,^' employed 171 above service, 92 days. 

Number of days in court 28 

Number of days obtaining evidence 24 

Number of days on special duty 40 

Number of samples purchased 178 

Number of samples delivered to chemist 5 

Number of evenings obtaining samples 20 

Number of complaints made 5 

Number of appearances in cases 34 

Number of stores visited 157 

Number of stores inspected 



9. Charles M. Stillwell, A. 31., and TJiomas S. Gladding, A. M. 

Number of analyses of butter samples 141 

Number of appearances in cases 196 

Number of days in court 102 

10. Edward Q. Love, Ph. D. 

Number of analyses of butter samples 89 

Number of appearances in cases 113 

Number of days in court 6 L 

11. E. H. Bartley, 3L D. 

Number of analyses of butter samples 4 

Number of appearances in cases . T 13 

Number of days in court 9 

Number of days investigating lard 5 

12. /. E. Geisler, Ph. C. 

(Employed from November 15, 1885.) 

Number of analyses of butter samples 12 

Number of appearances in cases 1 

Number of days in court 1 

13. A. C. Salmon, Counsel. 

Number of cases prosecuted 53 

Number of cases disposed of. , 46 



28 [Se2S"ate 

Number of convictions » 29 

Number of dismissals 17 

Number of appearances in cases 212 

Number of days in court 87 

Number of cases removed to General Sessions 2 

Number of appeals taken 12 

Amount of fines imposed $2,975 



14. F. V. S. Oliver, Counsel 

Number of cases prosecuted . . , 60 

Number of cases disposed of 8 

Number of convictions 2 

Number of dismissals , 4 

Number of appearances in cases 217 

Number of days in court SO 

Number of cases bailed to General Sessions • 44 

Number of cases bailed to Special Sessious 14 

Amount of fines imposed 8200 



15. Le Roy S. Gove, Counsel, employed from October 27, 1885. 

Number of cases prosecuted 18 

Number of cases disposed of 2 

Number of convictions 1 

Number of dismissals 2 

Number of appearances in cases G2 

Number of days in court 27 

Number of cases bailed to General Sessions 8 

Number of cases bailed to Special Sessions 7 

Amount of fines imposed 8100 



16. Total 

Number of days 1 , 928 

Number of days in court 1,005 

Number of days obtaining evidence 679 

Number of days inspecting stores , 165 

Number of days on special duty 79 

Number of samples purchased 8,072 

Number of samples delivered to chemist 228 

Number of evenings obtaining samples 708 

Number of complaints made 141 

Number of appearances in cases 1 , 773 

Number of stores visited 10,925 

Number of stores inspected 3,018 

Number of analyses, " butter samples " 2"<!8 

Number of analyses, butter samples delivered by G. F.Gadley, 2 

Number of analyses, butter samples delivered by G. Palmer.. 2 

Number of analyses, butter samples delivered by asst. com'r,. 2 
Number of analyses, butter samples delivered by New York 

health officer 1 

Number of analyses, lard from diseased hog 1 



No. 24.] 29 

Number of analyses, cheese samples , 10 

Number of cases bailed to General Sessions 58 

Number of cases bailed to Special Sessions 83 

Number of appeals taken 13 

Number of cases disposed of 54 

Number of cases dismissed on examination and trials 23 

Number of convictions 31 

Number of cases not disposed of 87 

Amount of fines imposed S3, 175 



When it is considered that at every appearance in court we have to be 
ready with counsel, chemist and witnesses, and that cases are pending 
in not less than twenty different courts, you can readily see that it re- 
quires a great deal of labor and care to see that our witnesses are on 
hand in the proper courts. And it often happens that we have cases 
in three or four courts the same day. 

It is my opiniou that the course of procedure in the courts of New 
York county is too complicated. In order to bring a case of simple 
misdemeanor to trial we have to obtain a warrant from a police magis- 
trate, before whom the accused can have a preliminary examination. 
If sufficient cause is shown to hold him, he is then allowed or required 
to give bail. The case then has to be brought before the grand jury, 
and if an indictment is found it is placed on the calendar for trial for 
the Court of General Sessions. To bring an offender to trial in New 
York under this system causes three times the labor that it does in 
Brooklyn, where all misdemeanors are tried before the court issuing 
the warrant (with or without a jury as the accused may elect), except 
that where sufficient reason is shown, any one of the judges of a higher 
court may remove the case to another tribunal. 

It seems to me that in the proper administration of justice there 
should be a tribunal so created or organized in the city of New York, 
that in all cases of misdemeanor the defendant can be speedily tried 
before the court or magistrate issuing the warrant, with or without a 
jury, and having also the right to have his case removed to another 
and higher court whenever a judge of such higher court shall certify 
that it is a proper case for the consideration of the grand jury. Such 
court should be distinct from the police courts, in that particular dif- 
fering from the practice in Brooklyn. The tribunal thus constituted 
and having only charges of misdemeanors brought before it, could 
proceed to try, dispose of them promptly and in regular order on the 
calendar. Under the practice so established, proceedings for punish- 
ing misdemeanors would not be subjected to delay as they now are 
whenever prison cases are ready for trial. 

Since April 30, 1885, there has been evidence obtained of one hun- 
dred and thirty-two violations of law and one hundred and two arrests 
have been made, leaving thirty cases in which arrests have not yet 
been made. Of the one hundred and two arrests made, thirty-one 
have been disposed of by trial, resulting in fifteen convictions, and 
sixteen have been discharged on trial for various reasons, principally 
by showing they were not owners of the store when the sale was made. 
Sixty-three cases are still pending that were brought under chapter 
183, Laws of 1885. 



30 [Senate 

And there have been ten arrests made nnder chapter 215, Laws of 
1882, for violating the hotel clause in that act, and two have been 
convicted. During the year under all of the laws governing the sale 
of imitations of dairy products there have been one hundred and forty- 
one arrests made, and thirty-one convictions, and twenty-three dis- 
charges on examination or trial, leaving eighty-seven cases not dis- 
posed of. 

The convictions have been mostly in Kings county. The only 
reason why this has been so is the difference in the manner of prose- 
cuting as before stated. 

I cheerfully embrace this opportunity to acknowledge ou behalf of 
this department the valuable assistance received from the officers of 
the New York and Brooklyn Health Boards, the officers of the Entail 
Grocers' Union, the committee representing the butter trade, and many 
private citizens, all of which is heartily appreciated. 

The district attorneys, in the counties in which actions have been 
brought, have given the business of the department prompt attention 
and forwarded the prosecutions in every case as fast as the great press 
of business in their respective offices would permit. As most of the 
prosecutions have been in New York and Kings counties, the depart- 
ment is especially indebted to the district attorneys of those counties, 
and their able assistants for their prompt attention to all matters con- 
nected with this department. 

The prosecutions instituted and the actions brought under my 
immediate supervision in this section of the State have received 
prompt attention in nearly every instance from the judges of the court 
in Avhich they were brought. 

In conclusion, I am greatly pleased to be able to say that all of the 
counsel, chemists, experts and agents appointed by you for the depart- 
ment in this vicinity have done their full duty, taking pride in the 
success of the department, and have greatly assisted me in accomplish- 
ing what I have the honor to report. 

Respectfully submitted, 

B. F. VAN VALKENBURGH, 
Assistant Neio York State Dairy Commissioner. 



Buffalo, N. Y., December 31st, 1885. 

Hon. JosTAH K. Brown, JVew York State Dairy Commissioner, 
Albany, N. Y.: 

Dear Sir — I beg leave to submit the following report: 
On the 1st day of December, 1884, I was employed by you as an 
expert and agent at Buffalo, N. Y., to assist in the proper enforcement 
of the laws of the State relating to dairy products, with instructions 
from you to take such steps as were necessary for that purpose. 

I immediately entered upon the execution of this trust by taking a 
general survey of the field in which I was to operate, and in reporting 
to you the condition of affairs as I found them at Buffalo. 



No. 24.] 31 

During the montlis of December, January, February and March en- 
suing I purcbased from wholesale and retail dealers at Buffalo, some 
seventy-five samples of suspected butter, which in every case was rep- 
resented and sold to me for a genuine article. And in further pursuance 
of your instructions I delivered tbese samples properly sealed in glass 
jars, marked and numbered, to Prof. II. A. Witthaus, city chemist, at 
JiuflFalo, for chemical analysis; and taking from him at the time of 
delivery of each and every such sample a proper receipt therefor. 
These samples were all carefully analyzed by the chemist, who subse- 
quently reported to me the result of his labors. Of the number thus 
analyzed twenty-five were found to be adulterated and in some of the 
cases as much as seventy-five per cent of foreign matterwas discovered. 
Many of the other samples were found to have been adulterated, but 
not to so great an extent. The analyses of these samples were all 
properly certified by the chemist and the certificates thereof forwarded 
to you. 

In the early part of April, 1885, after consultation with the district 
attorney of Erie county, and receiving from him the assurance of his 
support and co-operation, and in furtherance of your directions, I began 
prosecutions against some of the violators of these laws that come 
under the sixth section of the act of 1884. Informations were filed 
and warrants of arrest issued. These offenders, on being brought 
into court and arraigned, pleaded not guilty. Several continuances 
Avere had at the instance and request of the defendants. Finally it 
was, with your concurrence, agreed that the further prosecution of 
these cases should be postponed until after a decision had been arrived 
at in the case of The People v. Marx, which was then pending in the 
Court of Appeals, touching the constitutionality of the sixth section 
of this act. The adverse decision by the Court of Appeals in the Marx 
case was soon thereafter made known, and all further attempts to bring 
these cases to trial were abandoned. 

Prior to the passage of the act of 1884, the manufacture of oleo- 
margarine and butterine was extensively carried on in the city of 
Buffalo. Its passage was the means of accomplishing a com))lete sus- 
pension of their manufacture here, and materially aided in sup()ressing 
the sale of the goods. At the time when the decision in the Marx 
case was made known this compound had almost wholly disappeared 
from the counters of both wholesale and retail dealers, and the com- 
munity was encouraged in the hope and belief that imposition in the 
purchase and consumption of butter was nearly at an end. 

On the 1st day of July, 1885, I received my commission from you 
as assistant State dairy commissioner. 

On or about the middle of April of the current year various com- 
plaints were made to me by our citizens in relation to the poor quality 
of the milk that was being sold by grocerymen and milk dealers. I 
then proceeded to investigate the condition of the milk trade in Erie 
and adjoining counties Samples of milk were obtained, which were 
likewise subjected to chemical analysis by Prof. Witthaus. It was 
soon discovered that the adulteration of milk was extensively practiced 
by both the wholesale and retail dealer. Adulteration and deceptive 
practices seem to have been the rule and honesty the exception. Out 
of two hundred and fifty-four samples of milk obtained in the city of 



32 [Senate 

Buffalo, from April 15 to the 2otli- clay of November, 1885, one hun- 
dred and eight3'-six were found to be adulterated. The adulteration 
consisted principally in the admixture of water. The percentage of 
this convenient and seductive fluid, as show^ by the cases that have 
been analyzed, ranged from one to twenty-five per cent. I have no 
hesitation in saying and find, as the result of my labors in this depart- 
ment, that a large majority of the dealers in milk in this vicinity from 
whom samples have been obtained, disrespect and intentionally violate 
the provisions of this law, and that nothing short of its rigid enforce- 
ment will cure the evil. 

The prosecutions of these cases have been delayed for prudential 
reasons until the decision of the General Term of the Third Department 
of the Supreme Court, in which the constitutionality of that part of 
the act of 188-4, relating to milk,theu under consideration, should become 
known. Immediately thereaftei", and on the 4th day of the present month, 
I began prosecutions against these offenders in the Court of Special Ses- 
sions at Buffalo. Upwards of seventy suits have been begun, and fifty- 
four warrants of arrest issued. Of this number forty-four have been 
arraigned. In four of the cases the defendants, after their plea of not 
gu ilty had been entered, and upon a demand for an immediate trial on the 
part of the people, without further proceedings withdrew their pleas of 
not guilty and were each fined the sum of $25. In two cases the evidence 
on behalf of the people being presented, the defendants, by advice of 
their attorneys, withdrew their pleas of not guilty and were likewise 
fined the minimum sum fixed in the act, making thus far six cases of 
conviction. 

Soon after the above-mentioned six cases had been disposed of, I learned 
that a powerful combination had been formed among the grocerymen 
who deal in milk, and among the milkmen in this city, having for its 
sole object resistance to the enforcement of this law ; that large sums 
of money had been assessed and collected from the members of 
these combinations in furtherance of this object. Able lawyers have 
been employed by them. Upon the trial of the seventh of this class 
of cases, which occurred on the 29th and 30tli days of the present 
month, the defendant demanded a trial by jury. Two eminent and 
skillful lawyers appeared for the defense. The case was hotly and 
stubbornly contested, but ended in a verdict of guilty. Hence the 
people have been successful in this very important test case by the 
conviction of the defendant. No decision adverse to the people has 
thus far been rendered, and the cases now undetermined will be brought 
to ti'ial as rapidly as possible. The energetic and persistent prosecu- 
tion of these offenders is earnestly recommended, as being the only 
means afforded for the protection of the people from fraud and impo- 
sition in one of the principal essentials of human consumption, com- 
fort and health. 

During the latter part of the past summer, and during the fall, I 
made strenuous efforts to procure a hearing before a grand jury, for 
the purpose of securing indictments against the persons from whom 
were purchased the samples of spurious butter last winter and spring. 
My efforts in this direction have been attended with many perplexities 
and delays, owing to the fact that our criminal courts have been, and 
still are, overloaded with important crimmal business ; but I am 
pleased to report that my efforts to obtain a hearing before a grand 



No. 24.] 33 

jury were finally successful, and on or about the 13th day of Novem- 
ber, 1885, I succeeded, through the kind and considerate assistance of 
tile district attorjiey, in going before a grand jury of the Court of 
Oyer and Terminer and obtaining ten indictments against these of- 
fenders. I regret not being able to say at wliat time these cases 
will be heard, but stringeiit efforts will continue to be made for a 
speedy trial. It is my intention to bring other cases for pvesentmeno 
at the" sitting of tlic next grand jury, or as soon thereafter as a hear- 
ing can be obtained, and seek to procure indictments in all the remain- 
ing cases against the persons from whom I obtained samples of 
spurious butter last winter and spring. 

During the months of November and December, 1885, I have caused 
samples of butter suspected of being spurious to be obtained in the 
city of BuflFalo, and submitted them for chemical analysis to Prof. 
Witthaus. The whole number of such samples so delivered since the 
1st of November last is eighteen, of which twelve have been declared 
by the chemist to be adulterated. The certificates of analysis of these 
samples will be forwarded to you with this rej^ort. 

Of the two hundred and ninety samples of milk secured by me, two 
hundred and nineteen have been pronounced by the chemist adulterated; 
the adulteration consisting principally in the admixture of water. 
Out of the ninety-four cases of suspected butter forty have been found 
to contain foreign substances, and upwards of thirty were largely 
composed of iDompounds other than butter made from pure milk or 
cream . 

I am happy to report that the people throughout the western section 
of the State have of late manifested a much greater interest than 
heretofore in the suppression and extinguishment of tliis overshadow- 
ing evil ; and that there is an earnest desire for the energetic and rigid 
enforcement of the dairy laws intended for their protection. Public 
sentiment in this respect has been stimulated and strengthened in the 
hearty support given it by the entire press of Western New York. 
Wiiile the manufacturers of bogus butter have disappeared from our 
midst, there remains the manufacturer of oleo oils in large quantities, 
and the importation of spurious butter is still carried on to that 
extent as gi'ea':ly to depreciate in value the legitimate products of the 
dairy. 

On the 30th day of the present month the supervisors of Erie 
county, at their annual session, passed a resolution condemnatory of 
these impositions upon the people and industries of the State, and on 
account of which the greatest agricultural interests are made to suffer; 
and instructed the district attorney to put forth renewed efforts for 
their suppression and the punishment of all persons engaged in the 
traffic. 

The following is a statement of the action of the board of super- 
visors, as reported : - 

"Whereas, The manufacture and sale of oleomargarine and but- 
terine are being brought into direct competition with and undermining 
the greatest agricultural interest of the State; and 

"Whereas, Said goods are sold in many instances for genuine dairy 
products in the county, and we believe their use, together wiih that of 
adulterated milk, to be injurious to the health and lives of its inhabit- 
ants; and 

[Sen. Doc. No. 24.] 5 



34 [Senate, No. 24.] 

" Whereas, There have been a number of cases brought before the 
grcancl jury, and indictments found against several parties on the testi- 
mony i)roduccd before said grand jury ; therefore 

" Jicsolred, That it is the sense of tliis board that all parties indicted 
for selling such adulterated food, representing the same to be genuine 
dairy products, contrary to law, be prosecuted, and that the district 
attorney of this county be and is hereby requested to make strenuous 
efforts to have all persons who are, or may hereafter be, indicted for 
such olTenscs punished to the full extent of the law. Adopted." 

The following is a detailed report of work performed by certain em- 
ployees of the department during the year, in prosecuting violators of 
the laws relating to the sale of milk: 

I take pleasure in saying that all persons who have been employed 
with me for this department have faithfully performed their duties, 
and have greatly assisted me in accomplishing the work which I have 
the honor now to report. 

Eespectfully submitted, 

MARCUS A. PERRY, 
Assistant Dairy Commissioner, Buffalo, N. Y. 



REPORT ON MILK. 



By Edward W. Martin. 



B. Charles Sears, ''Expert," employed in above service, 241 days. 

Number of days inspecting milk 191 

Number of days inspecting dairies 36 

Number of days attending court 14 

Number of samples delivered to chemist 106 

Number of specimens examined 7,297 

Number of milk inspections , . 4,946 

Number of creameries inspected 11 

Number of condenseries inspected 3 

Number of dairies inspected 28 

Number of stables inspected 28 

Number of cows inspected 670 

Number of miles traveled, about 28,000 

D. Joseph J. Sorogan, "Expert," employed in above service, 233 days. 

Number of days inspecting milk 207 

Number of days inspecting dairies 5 

Number of days attending court 21 

Number of samples delivered to chemist 42 

Number of specimens examined 4,413 

Number of milk inspections 3,953 

Number of creameries inspected 8 

Number of condenseries inspected 

Number of dairies inspected 2 

Number of stables inspected .- 10 

Number of cows inspected 102 

Number of miles traveled, about 21,000 

E. Samuel J. Wliite, "Expert," employed in above service, 306 days. 

Number of days inspecting milk 183 

Number of days inspecting dairies 38 

Number of days attending court 25 

Number of days on special duty. 60 

Number of samples delivered to chemist 126 

Number of specimens examined 3,692 

Number of milk inspections 3,151 



36 [Senate 

Nnmber of creameries inspected 11 

Number of condenseries inspected 1 

N umber of dairies inspected 34 

Number of stables inspected 34 

Number of cows inspected, 85 1 

Number of miles traveled about 24,000 



H. William W. Meeteer, "Expert," employed in above service, 52 days. 

Number of days inspecting milk ^ 42 

Number of days inspecting dairies 

Number of days attending court 

Number of days on special duty 10 

Number of samples delivered to chemist 25 

Number of specimens examined C52 

Number of milk inspections 536 

Number of creameries inspected.. 

Number of condenseries inspected 

Number of dairies inspected 

Number of stables inspected 2 

Number of cows inspected 15 

Number of miles traveled, about 4,500 



I. Jedediah E. WJieeler, "Rrperf," employed i7i above serviece, 27 days. 

Number of days inspecting milk 15 

Number of days inspecting dairies 12 

Number of days attending court 

Number of samples delivered to chemist 9 

Number of specimens examined 330 

Number of milk inspections 170 

Number of creameries inspected 

Number of condenseries inspected 

Number of dairies inspected 2 

Number of stables inspected 2 

Number of cows inspected 64 

Number of miles traveled, about 3,500 



G. TJwmas R. Gray, "Expert," employed in above service, 50 days. 

Number of days inspecting milk 29 

Number of days inspecting dairies 

Number of days attending court 

Number of days on special duty 21 

Number of samples delivered to chemist 19 

Number of specimens examined . 1,613 

Number of milk inspections 723 

Number of creameries inspected . . ". 1 

Number of condenseries inspected 1 

Number of dairies inspected 

Number of stables inspected 14 



No. 24.] 37 

Number of cows inspected 282 

Number of miles traveled 2 , 700 



J. Thomas C. DuBois, " Expert," employed in above service, 18 days. 

Number of days inspecting milk 18 

Number of days inspecting dairies 

Number of days attending court 

Number of samples delivered to chemist 5 

Number of specmiens examined 450 

Number of milk inspections 333 

Number of creameries inspected 

Number of condenseries inspected 3 

Number of dairies inspected 

Number of stables inspected 

Number of cows inspected 

Number of miles traveled 1 , 313 



F. Edward S. Wilson, Agent, employed in above service, 53 days. 

Number of days inspecting milk 35 

Number of days inspecting dairies 

Number of days attending court 

Number of days on special duty 18 

Number of samples delivered to chemist 9 

Number of specimens examined " 620 

Number of milk inspections 395 

Number of creameries inspected 1 

Number of condenseries inspected 

Number of dairies inspected 

Number of stables inspected 25 

Number of cows inspected 509 

Number of miles traveled '. 2,800 



K. Archibald D. Clark, ^^ Expert," employed in above service, 9 days. 

Number of days inspecting milk 9 

Number of days inspecting dairies 

Number of days attending court 

Number of samples delivered to chemist . . 

Number of specimens examined 342 

Number of milk inspections 235 

Number of creameFJes inspected 

Number of condenseries inspected 

Number of dairies inspected 

Number of stables ins}iected 

Number of cows inspected , 

Number of miles traveled 352 



38 • [Senate 

Totctl 

Number of days 989 

Number of days inspecting milk 729 

Number of days inspecting duiries 9L 

Number of days attending court GO 

Number of days on special duty 109 

Number of sam])le8 delivered to chemist 341 

Number of sj)ecimens examined 19,409 

Number of milk inspections 14,443 

Number of creameries inspected 32 

Number of condenserics inspected 8 

Number of dairies inspected 66 

Number of stables inspected 115 

Number of cows inspected 2,496 

Number of miles traveled, about 88, 165 



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oi h'S >,§ >>bO-S5 ^ S 
h,PMS<!Si-st-s-<a50^Q 



o -^ 

O CO 
O '^ 



iC 



2^ a 

'3 =* o 



i^ o •- 
3 c3 .^'- 

a oj — 
3 >.^ 

+i .— r^ 
«;S en 

«- o'S 
c^ 3 

o o ^ 

'?§ s 

CC <M o3 
n, O) 9^ 



> S " 

; " § 

*r" "^ j-^ 

a o «■■'" 

cc be '°0 

(U tH iH 

>l 
cq 



No. 24.] 



53 



Analysefi of condensed milk. 



Number of 
inspectiou. 



B. 7839 
B. 7840 
E. 185. 
G. 633. 
J. 60 .. 
J. 61 . 
J. 123 . 



Name of sample. 



Condensed milk. 
Evaporated milk 
Condensed milk. 
Condensed milk. 
Preserved milk . 
Preserved milk . 
Condensed milk. 



Water. 


Total 
solids. 


Fat. 


Sugar 

and 
caseine. 

1 


55.74 


44.26 


13.03 


28.83 


51.59 


48.41 


14.25 


31.22 


26.73 


73.27 


9.42 


52.11 


54.36 


45.64 


13.57 


28.91 


24.61 


75.39 


9.96 


63.53 


25.14 


74.86 


9.86 


63.11 


58.49 


41.51 


11.94 


27.40 



Ash. 



2.40 



2.17 



METHODS OF ANALYSIS. 



A careful study of the question during the past year leads me to 
conclude that Waller's method of milk analysis, as given in the report 
of 1884, is the best. 

The American Society of Public Analysts inquired into the matter 
and found that Waller's method was generally nsed in this country. 

An experience of some six years has led me to conclude that this 
method is in every way satisfactory ; as the whole operation is conducted 
with the minimum amount of manipulation. 

In regard to the analysis of condensed milk the method given in the 
report of 1884 seems to answer all purposes and to be a rapid and ac- 
curate one. 

No new methods of detecting other adulterations have come under 
my notice. A test for the presence of water is described in the Analyst, 
vol. X, p. 146, J. Uffelman, and consists in placing in a porcelain 
capsule a few drops of a solution of diphenylamine in concentrated 
sulphuric acid ; upon adding a few drops of the suspected milk a blue 
color will form if the milk contains water. This arises from the fact 
that all water contains more or less nitrates. These nitrates form with 
the diphenylamine a deep blue color. 

This test is too delicate, however, for practical use; if we merely rinse 
out a can with water, allow it to drain say for twenty minutes, and then 
fill it with pure milk, a few drops of this milk will show a decided re- 
action with the diphenylamine. 

Testing Milk. 
Many experiments were made on the methods of testing milk during 
the past year in order to arrive at some practical method for the use of 
milk producers and buyers. The lactometer and lactoscope (Fesers) 
seemed to be the instruments best fitted for the use of practical men. 
The lactometer to determine the specific gravity and the lactoscope to 
determine the percentage of fat. The usefulness of this last test is 
shown in the tables of the dairy inspections, for it will be seen that 
in each dairy there are a number of cows giving milk rich in fat, and 
it can readily be understood that with a little attention the cows in 
the dairy could be separated into cheese, butter and milk cows. 

Methods of Testing. 

The fact that the specific gravity of milk is an indicater of the per 
cent of its constituents, more particularly the amount of water, has 
been a subject of discussion for some time past. That a large per- 
centage of cream will reduce the specific gravity, provided that the 
solids not fat, viz. ; caseine, sugar and salts, remain the same, is un- 



[Senate No. 24.] 55 

doubtedly a fact, but it must bo taken into consideration that milk 
rich in fatty matters is usually rich in solids not fat. It. must be dis- 
tinctly understood that we speak of the average milk and not of isolated 
cases. 

The testimony given in the Schrumpf case sliows conclusively that 
the average milk has a specific gravity greater than one hundred de- 
gress on the lactometer whose one hundred point indicates a specific 
gravity of 1.039. The endeavor to disprove this fact by the- testimony 
for the defense showed the extreme difficulty in finding isolated cases 
of a single cow giving milk of a specific gravity less than 1.029. From 
reliable sources it has come to my knowledge that the experts employed 
for the defense spared neither time nor money in the endeavor to find 
milk, no matter of what quality, whose specific gravity was less than 
1.029. 

The results given below of many hundred tests made by the experts 
of this commission show conclusively that not only docs the average 
milk of a dairy have a specific gravity greater than 100 degrees at GO 
degrees Fahrenheit, but that milk from single cows nearly always has 
.a specific gravity greater than 100 degrees at 60 degrees Fahrenheit. 

A chemist who pretends to learn or know any thing about milk by 
study in his laboratory alone must be classed as one who still has to 
learn the rudiments of the subject. The only possible way to obtain a 
knowledge of this subject is for the investigator to spend "a large por- 
tion of his time among the milk producers. 

The practical knowledge thus obtained enables him then to theorize 
on the subject. To my mind the practical information to be obtained 
from the farmers of this State on the subject of milk cannot be over- 
estimated, and the opinions of any chemist or expert on many mat- 
ters relating to milk are absolutely worthless without such practical 
knowledge. It has become a matter of considerable importance for 
the milk producer to determine the quality of the milk produced, not 
only from his dairy, taken as a whole, but from each individual of it. 

The little attention paid to this subject is shown on reference to the 
results of the inspection of dairies by this commission in various sec- 
tions of this State, for out of each herd whose milk was tested it is 
seen that a few of the cows at least produced milk whose quality was 
almost equal to the average Alderney. 

Now a farmer who would test the milk of each cow and by this 
means separate the herd into two classes, first, butter cows, second, 
milk cows, would certainly be the gainer. 

The instruments designed for this purpose are simple in construction 
and easily used. 

1. The LaciomeUr. 

This should be used as follows : Cool the milk to 60 degrees Fah- 
renheit. Float the lactometer in the liquid, being careful not to wet 
that part of the stem of the instrument above the surface of the milk, 
and note the point at which the instrument floats. 

2. The Ladoscope. 

The lactoscope is an instrument, see First Annual Report, page 90, 
which indicates the per cent of fat in the milk; and the results ob- 



5G [Senate 

tained by it depend upon the fact that the color of the milk is due to 
the globules of fat which the watery part holds in suspension. See 
plate 1 of First Annual Keport. 

Now it can be readily understood that if we add water to milk the 
opacity will grow less and less as the amount of water is increased, 
because the fat globules are spread further and further apart; or in 
other words, if Ave add a quart of water to a quart of milk, the fat 
globules contained in the quart of milk are now mixed through the 
two quarts of milk and water, and therefore the milk is only half as 
opaque as before the water was added. In the same way enough water 
could be added so that the milk would become almost transparent. 

The lactoscope depends then on this principle and is used as follows: 
Add the milk from the measuring pipette in the manner directed ; 
then add small quantities of water, shaking each time. After the 
addition of the water hold out at arm's length and determine if the 
black lines on the white glass stem can be seen. Continue this addi- 
tion of water until the lines can be seen through the mixture of milk 
and water. Then note the per cent of fat indicated on the side of the in- 
strument at the point to which the mixture of milk and water has risen. 

This will be the per cent of fat contained in the sample of milk 
tested. A few examples of the amount of fat found by the lactoscope 
compared with that found by analysis will be of interest. 

Per cent of fat Per cent of fat 
Number of sample. by lactoscope. by analysis. 

B. 7540 4.00 4.00 

B. 7552 3.50 3.49 

E. 2953 ,... 4.01 4.00 

E. 290G 4.00 3.99 

B. 7614 4.00 4.17 

B. 7622 3.00 2.G3 

B. 7653 4.25 4.33 

B. 7655 3.50 3.44 

B. 7764 3.25 3.24 

E. 3051 3.75 3.60 

E. 3072 4.00 4.34 

B. 7708 4.50 4.40 

B. 7716 1.75 1.82 

B. 7748 3.00 3.16 

E. 3123 4.00 4.18 

E. 3157 4.50 4.60 

B. 7418 2.50 2.52 

E. 2835 3.75 3.56 

E. 2848 3.75 4.04 

H. 489 3.50 3.42 

E. 3124 3. .50 3.33 

E. 2822 3.55 3.43 

E. 2805 ;... 3.50 3.42 

E. 2777 2.25 2.37 

E. 2773 3.50 3.54 

H. 422 2.50 2.52 

E. 2736 2.50 2.53 

H.389 .• 2.75 2.78 



No. 24.] 



57 



Per cent of fat. Per cent of fat. 
Number of sample. by lactoscope by analysis. 

G. 621 1.25 1.10 

F. 335 2.00 1.90 

G. 609 3.00 2.93 



From these data, viz., specific gravity and per cent of fat, the per 
cent of the various coustituents of the sample of milk, viz., water, 
sugar and caseine and salts, may be calculated, as follows: 

1. The lactometric standing of the milk taken at 60 degrees Fah- 
renheit. 

2. The per cent of fat by the lactoscope. (Fesers.) 

3. Sixty-eight hundredths of one per cent of ash is taken as the 
average amount of ash or salts in milk. E.xperimeuts show that in a 
mixture of fat and water, every per cent of butter fat reduces the 
specific gravity by .001, while every per cent of solids notfat, viz. : 
sugar, caseine and salts increases the specific gravity by 0-00375. 

So that knowing the specific gravity at 60 degrees Fahrenheit and the 
per cent of fat the following simple calculation will give approximately 
the water, fat, sugar and caseine and salts. 

The specific gravity of water at 60 degrees Fahrenheit = 1 • 000. Now 
if we add to this the per cent of fat = F. found by the lactoscope we 
will lower the specific gravity of the mixture by the number F x -001. 
That is 1-000 (the specific gravity of water) less F x 0-001= the 
specific gravity of the mixture of butter fat and water A, but the 
specifijc gravity of the milk in question was S. 

Then S — A = increase in specific gravity of the milk due to solids 
not fat. But each per cent of solids not fat, increase the specific 
gravity by 0-00375. 
S— A 



Therefore, 



.00375 



per cent of solids not fat. 



Value of Lactometer Degreeft in Specific Gravity. 



Lactometer. 




Gravity. 


Lactometer. 




Gravity. 


Lactometer. 




Gravity. 





1-00000 


18...... 


1-00522 


36 


1-01044 


1 




00029 


19 




00551 


37 




-01073 


2 




00058 


20 




00580 


38 




01102 


3 




00087 


21 




00609 


39 




01131 


A 




00116 


22 




00638 


40 




01160 


5. 




00145 


23 




00607 


41 




01189 


6 




00174 


24 




00696 


42 




01218 


7 




00203 


25 




00725 


43 




01247 


8 




00232 


26 




00754 


44 




01276 


9 




00261 


27 




00783 


45 




01305 


10...... 




00290 


28 




00812 


46 




01334 


11 




00319 


29 




00841 


47 




01363 


12 




00348 


30 




00870 


48 




01392 


13 




00377 


31 




00899 


49 




01421 


14 




00406 


32 




00928 


50 




01450 


15 




00435 


33 




00957 


51 




01479 


16 




00464 


34 




00986 


52 




01508 


17 




00493 


35 




01015 


53 




01537 



[Sen. Doc. No. 24] 



58 



[Senate 



actomete 


r. 


Gravity. 


Lactometer. 




Gravity. 


Lactometer. 


( 


Gravity. 


54.... 


.. 1- 01566 


77 


1-02233 


99 




02871 


55.... 




01595 


78 




02262 


100 




02900 


56.... 




01624 


79 




02291 


101 




02929 


57.... 




01653 


80 




02320 


102 




02958 


58.... 




01682 


81 




02349 


103 




02987 


59.. .. 




01711 


82 




02378 


104 




03016 


CO.... 




01740 


83 




02407 


105 




03045 


Gl.... 




01769 


84 




02436 


106 




03074 


62.. .. 




01798 


85 




02465 


107 




03103 


63 ... . 




01827 


86 




02494 


108 




03132 


64.... 




01856 


87 




02523 


109 




03161 


65.... 




01885 


88 




02552 


110 




03190 


66.... 




01914 


89 




02581 


Ill 




03219 


67.... 




01943 


90 




02619 


112 




03248 


68.... 




01972 


91 




02630 


113 




03277 


69.... 




02001 


92 




02668 


114 




03306 


70.... 




02030 


93 




02697 


115 




03335 


71.... 




02059 


94 




02726 


116 




03364 


72.... 




02088 


95 




02755 


117 




03393 


73.... 




02117 


96 




02784 


118 




•03422 


74.... 




02146 


97 




02813 


119 




03451 


75.... 




02175 


98 




02842 


120 




03480 


76.... 




02204 















Example. 

A sample of milk was tested with the lactometer and lactoscope. 

Lactometer == 108 at 60 degrees Fahrenheit. 

LactoEcope = 3 • 25 per cent of fat. 

Upon referring to the table showing the actual specific gravity of 
lactometer degrees we find 108 = a specific gravity of 1-03132. 

Specific gravity of water equals 1 - 000. Each per cent of fat reduces 
this specific gravity by 0-001. Then 3-25 per cent of fat would re- 
duce the specific gravity bv 0-001 x 3 -25 =0-00325, or 1-0000— 0-00325 
=-0-99675. 

This number would then represent mixture of water with 3-25 per 
cent of butter fat. Now the real specific gravity of the milk was 
1-03132, and this increase above 0-99075 is due to the solids not fat, 
then 1-03132 — 0-99675 = 0-03457, but 1 per cent of the solids, not 
fat, increases the specific gravity by 0-00375. 

Therefore, if we divide^O- 03457 by 0-00375, we obtain the per cent 
of solids, not fat, or 9-21. 

We now have, 

1. The per cent of fat 3-25 

2. The per cent of solids not fat 9-21 



12-46 



The sum of the above must be equal to the total solids. 



No. 24.] 



59 



Then 100— 12- 46 = 87-54 = per cent of water. Allowing 0-68 per 
cent for the salts we finally obtain the following results: 



Water 

Eat 

Sugar — caseine 
Salts 



87-54 
3-25 
8-53 
0-68 

100-00 



Putting the formula in the form of a rule we have : 
Multiply the per cent of fat found by the lactoscope by 0-001, and 
subtract the result from 1-0000, Call this number A. Find the real 
specific gravity from the table of lactometer degrees. Subtract A from 
this and divide the result by 0-00375, quotient will equal the solids 
not fat. 

To illustrate how nearly the percentage of the constituents of milk 
can be determined from the specific gravity and per cent of fat by the 
lactoscope, I give below some analyses of milk conapared with the 
calculated analyses. 





Constituents from 
actual analyses. 


Constituents calculated 
from specific gravity 
and per cent of fat. 




No. 1. 


No. 3. 


No. 1. 


No. 2. 


Water 

Total solids 


87-27 
12-73 
3-60 
8-41 
9-13 
0-72 


86-62 
13-38 
4-34 
8-37 
9-04 
0-67 


87-13 
12-87 
3-75 
8-44 
9-12 
0-68 


86-37 
13-65 


Fat 


4-25 


Sugar and caseine 


8-72 


Solids not fat 


9-40 


Salts 


0-68 







Milk Standard. 

Before the chemist can decide whether the milk under examination 
is adulterated or not, that is as far as the addition of water or the 
removal of cream is concerned, he must know the greatest variation 
of the constituents of milk and endeavor to fix some standard of purity 
in order to determine whether water has been added or cream removed. 

This important fact can only be determined by a thorough inspec- 
tion and examination of the milk of cows of all ages and breeds, and 
kept under the most varying conditions. 

Too high a standard would injure the producer ; because it would 
require him to keep a certain kind or particular breed of cows in order 
that his product should meet the requirements of the law, while too 
low a standard would injure both comsumer and lu'oducer. The con- 
sumer, because if the standard was much below that of pure milk, the 
law would be merely an incentive to the dishonest producer to adul- 
terate his product, thereby not only injuring the consumer, but by 
increasing tlie quantity and decreasing the quality, injure the pro- 



60 [Senate 

ducer, as the price of such milk would undoubtedly be lower. Every 
quart of water added to milk represents just so much money taken 
from the pocket of the honest producer. 

In the report of the Dairy Commissioner for 1884, a large number of 
authorities were quoted and a large number of analyses were given, 
besides the actual analyses and observations of the chemists and 
experts of the commission, and it was clearly shown that average 
milk never contained more than eighty-eight per cent of water, nor 
less than three per cent of fat, nor less than nine per cent of solids 
not fat. 

The tables given here are the results of the observations of the 
chemists and experts of this commission, during the year 1885. 

It will be noticed that not a single cow gave milk that fell below 
the standard in any particular. 

The method adopted for the estimation of the fat, etc., in milk 
from single cows is described under the head of testing (page 54). 

The examinations of the milk were conducted in the following 
manner : The cows were milked in the presence of the inspector. The 
contents of the pail were thoroughly mixed and a sample was taken, 
cooled to 60 degrees Fahrenheit, and tested by means of the lacto- 
meter and lactoscope (Fesers). 

The morning's and evening's milk of at least ten cows, taken at 
random in each herd, was examined in this way. 

The average of the A. m. and p. M. milk from at least ten cows 
was taken, brought to the chemist and analyzed. 

It will be seen that the dairies visited were both upland and low- 
land ; and that the cows were fed on various kinds of food. 

Notice particularly that even those cows fed largely on brewers' 
grains gave milk above the standard. If then, the law requires that 
milk should not contain more than eighty-eight per cent of water, nor 
less than three per cent of fat, certainly no one can complain of too 
high a standard. 

In Massachusetts the law requires at least thirteen per cent of milk 
solids, and courts of competent jurisdiction have sustained this 
standard. In looking over the tables it will be noticed that the 
specific gravity of milk even from single cows never falls below 100 
degrees on the lactometer at a temperature of 60 degrees Fahren- 
heit = specific gravity 1>0;29, except in those instances when the milk 
tested was that of strippers. 

The question of the use of the lactometer was fully discussed in the 
report for 1884. Attention is called to the results for 1885, merely to 
substantiate the proposition laid down in the 1884 report, viz., that nor- 
mal milk from healthy cows will never have a specific gravity of less 
than 100 degrees of the lactometer at 60 degrees Fahrenheit = a 
specific gravity of 1-029, at 60 degrees Fahrenheit. 

In conclusion, attention is called to that part of the report for 1884, 
discussing the probable spread of epidemics by the use of milk adul- 
terated with contaminated water. 

The epidemic of typhoid fever at Plymouth, Pa., during the past 
year illustrates the danger of this kind of adulteration. 

A proper standard for milk may prevent epidemics of this kind, 
and past experience has shown that the control of the milk supply 
saves thousands of lives annually. 



No. 24.] 



61 



An^altses of the Average Milk of the Different Dairies 

Inspected. 

[a Morning's milk, b Evening's milk, c Noon's milk.] 



Number of inspection 
and analysis. 



B. 3298 a37 

B. 3307. al 

B. 3308 a4o 

B. 3359 a-.^4 

B. 3369 alo 

B. 3731 b36 

B. 5871 a37 

B. 5887 b37 

B. 6464 a37 

B. 6480 b37 

B. 7043 a37 

B. 7058 b37 

B. 7540 a32 

B. 7552 b32 

B. 7855 a32 

B. 7809 b32 

B. 7881 bll 

B. 7893 all 

B. 7909 b36 

B. 7925 a36 

B. 7935 .^ b20 

B, 7942.% 16 

B. 7958.^ b53 

B. 5926 a62 

B. 5937 b62 

E. 1661 a6 

E. 1662 b6 

E. 2279 a6 

E. 2280 b6 

E. 2805 b24 

E. 2822 a24 

E. 2835 bl4 

E. 2848 al4 

E. 2868 b30 

E. 2874 al 

E. 2888 a30 

E. 2953 , bl7 

E. 2966 ' al7 

E. 2998 1 b32 

E. 3030 a32 

E. 3051 ' b23 

E. 3072 1 a23 



s u 



85 
87 
87 
86 
86 
86 
86 
87 
86 
87 
86 
87 
85 
86 
85 
86 
86 
86 
80 
86 
86 
84 
85 
84 
85 
85 
85 
85 
84 
87 
87 
87 
86 
87 
86 
87 
86 
86 
86 
85 
87 
86 



35 
31 
56 
38 
11 
44 
71 
42 
81 
51 
75 
38 
93 
59 
49 
01 
93 
78 
63 
81 
04 
27 
42 
80 
63 
80 
50 
76 
97 
10 
30 
08 
22 
81 
02 
29 
32 
27 
85 
91 
27 
62 



57 
60 
21 
46 
42 
09 
86 
18 
23 
05 
60 
49 
00 
49 
35 
78 
59 
87 
84 
55 
24 
86 
39 
55 
52 
88 
08 
01 
09 
42 
43 
56 
04 
08 
16 
36 
01 
99 
08 
96 
60 
34 



® u 

C 3 


"is 

m 


8-25 


0-73 


8 


42 





67 


8 


56 





67 


8 


41 





75 


8 


72 





77 


8 


75 





72 


■8 


68 





75 


8 


67 





73 


9 


23 





73 


8 


73 





71 


8 


90 





75 


8 


39 





74 


9 


42 





05 


9 


22 





70 


9 


53 





63 


9 


56 





65 


8 


76 





72 


8 


65 





70 


9 


48 





06 


9 


00 





74 


9 


14 





72 


8 


65 





93 


9 


46 





73 


8 


83 





82 


9 


08 





77 


8 


55 





77 


8 


03 





79 


9 


48 





75 


9 


18 





70 


8 


79 





09 


8 


58 





09 


8 


61 





75 


9 


01 





73 


8 


37 





74 


10 


09 





73 


8 


67 





68 


8 


89 





78 


9 


04 





70 


8 


34 





63 


8 


44 





69 


8 


41 





72 


8 


37 





67 



9 
9 
9 
9 
9 
9 
9 
9 
9 
9 
9 

10 
9 

10 

10 
9 
9 

10 
9 
9 
9 

10 
9 
9 
9 
9 

10 
9 
9 
9 
9 
9 
9 

10 
9 
9 
9 
9 
9 
9 
9 



28 
09 
23 
16 
40 
47 
43 
40 
94 
44 
65 
13 
07 
92 
16 
21 
48 
35 
14 
74 
86 
58 
19 
65 
85 
32 
42 
23 
94 
48 
27 
36 
74 
11 
82 
35 
67 
74 
07 
13 
13 
04 



14 
12 
12 
13 
13 
13 
13 
12 
13 
12 
13 
12 
14 
13 
14 
13 
13 
13 
13 
13 
13 
15 
14 
15 
14 
14 
14 
14 
15 
12 
12 
12 
13 
12 
13 
12 
13 
13 
13 
14 
12 
13 



•65 
•69 
.44 
•62 
•91 
•56 
•29 
•58 

• 19 

• 49 

• 25 
•62 
•07 
•41 
•51 
•99 
•07 
•22 
•37 
•19 

• 96 
•73 
•58 
•20 
•37 

• 20 
•50 
•24 

• 03 

• 90 

• 70 
•92 
•78 
•19 

• 98 
•71 

• 08 
•73 
•15 

• 09 
•73 
•38 



62 



[Senate 



ANALYSES OF THE AVERAGE MiLK OF THE DIFFERENT DAIRIES 

Inspected — Confimied. 



Number of inspection 
and analysis. 


o 

si 


•2 

53 


i 


s 
o 




o 
c 

m . 

— TO 
CO 


!2 
"o 

CO 

o 


E. 3103........ 


b300 


86-52 


4-19 


8-66 


0-63 


9-29 


13-48 


E. 3111 


bl 


85 


86 


4 


85 


8 


47 





62 


9 


29 


14 


14 


E. 3133 


bl 


86 


03 


4 


18 


9 


04 





75 


9 


79 


13 


97 


E. 3134 


b300 


87 


44 


3 


33 


8 


50 





73 


9 


23 


13 


56 


E. 3145 


b300 


86 


41 


4 


02 


8 


80 





78 


9 


58 


13 


59 


E. 3151 


a6 


83 


60 


6 


60 


9 


80 





76 


9 


04 


16 


40 


E. 3157 


b6 


84 


81 


4 


60 


9 


80 





79 


10 


59 


15 


19 


E. 3173 


al3 


86 


88 


3 


34 


9 


22 





66 


9 


88 


13 


12 


E. 3184 


bl3 


86 


84 


3 


28 


9 


23 





65 


9 


88 


13 


16 


E. 3196 


bl4 


86 


49 


3 


12 


9 


78 





61 


10 


39 


13 


51 


E. 3307 


al4 


87 


07 


3 


68 


8 


58 





67 


9 


25 


12 


93 


E. 3231 


al3 


87 


03 


3 


35 


8 


86 





76 


9 


62 


12 


97 


E. 3312 


a6 


83 


83 


5 


74 


9 


56 





78 


10 


34 


16 


18 


E. 3318 


b6 


83 


35 


6 


32 


9 


56 





77 


10 


33 


16 


65 


E. 3404 


a6 


84 


16 


6 


33 


8 


69 





82 


9 


51 


15 


84 


E. 3410 


b6 


85 


37 


5 


56 


8 


25 





82 


9 


07 


14 


63 


E. 3415 


a5 


84 


91 


6 


18 


8 


22 





69 


8 


91 


15 


09 


E. 3430 


b5 


86 


43 


5 


72 


6 


76 


1 


09 


6 


85 


i3 


57 


I. 53. 


b30 
a20 
b20 
a20 
a20 
b20 
a 


86 
87 
87 
85 
87. 
87 
87 


19 
38 
54 
69 
19 
33 
03 


4 
3 
3 
4 
3 
3 
4 


38 
24 
18 
84 
81 
60 
07 


8 
8 
8 
8 
8 
8 
7 


70 
65 
57 
77 
33 
39 
21 











73 
73 
71 
70 
69 
68 
69 


9 
9 
9 
9 
9 
9 
8 


43 

48 
28 
47 
02 
07 
90 


13 
12 
12 
14 
12 
12 
12 


81 


I. 53 


61 


I. 79 


46 


I. 89 


31 


I. 166.. 


83 


I. 167 


67 


C. 1886 


97 


C. 2196 


• • • • 


87 


47 


3 


14 


8 


62 





77 


9 


39 


12 


53 


D. 5926 


alO 


84 


80 


5 


55 


8 


83 





82 


9 


65 


15 


20 


D. 5937 


blO 


85-63 


4-52 


9-08 


0-77 


9-85 


14-47 



Analyses of Milk of Single Cows. 



Number of inspection. 



B. 3298 
B. 3307 
B. 3308 
B. 3309 
B. 3310 
B. 3314 
E. 2381 
E. 3111 
E. 3145 



Water. 



85-35 

87-31 
87-56 
86-09 
86-78 
87-55 
86-48 
85-86 
86-41 



Total 
solids. 



14-65 
13-69 
12-44 
13-91 
13-22 
12-45 
13-53 
14-14 
13-59 



Fat. 



Sugar and 
caseine. 



-57 


8 


35 


-60 


8 


42 


-21 


8 


56 


-34 


9 


90 


-59 


8 


96 


-01 


8 


71 


-00 


8 


77 


-85 


8 


47 


-02 


8 


80 



No. 24.] 



63 



Analyses of adulterated milh. 



Number of inspection. 



A. 17... 
A. 75... 
A. 166 . 
A. 171 . 
A. 257 . 
A. 267 . 
A. 286 . 
A. 424 . 
A. 476 . 
A. 765 . 
A. 768 . 
A. 1399 
A. 1400 
A. 1401 
A. 1403 
A. 1470 
A. 1537 
A. 1546 
A. 1547 
A. 1581 
A. 1582 
A. 1616 
A. 1617 
A. 2350 
A. 2351 
A. 2373 
A. 2422 
A. 2562 
A. 2563 
A. 2564 
A. 2565 
A. 2572 

A. 2575 

B. 1638. 
B. 1653 . 
B. 1655. 
B. 2155. 
B. 2157. 
B. 2187, 
B. 2263 . 
B.2268. 
B. 2527 . 
0. 272.. 
0. 917.. 



Water. 


Total 
solids. 


Fat. 


Sugar and 
caseine. 


88-28 


11-72 


2-84 


8-88 


89 


34 


10 


66 


2 


48 


8 


16 


88 


24 


11 


76 


3 


24 


7 


84 


89 


32 


10 


68 


2 


69 


7 


51 


88 


88 


11 


12 


2 


69 


8 


43 


88 


03 


11 


97 


2 


58 


9 


39 


88 


38 


11 


62 


2 


27 


9 


35 


91 


68 


8 


33 





95 


7 


27 


90 


54 


9 


46 


2 


17 


7 


28 


88 


52 


11 


48 


3 


12 


7 


69 


88 


33 


11 


67 


3 


27 


7 


78 


88 


86 


11 


14 


2 


69 


7 


-77 


89 


35 


10 


65 


3 


13 


6 


92 


88 


98 


11 


02 


2 


64 


7 


70 


89 


12 


10 


88 


2 


88 


7 


34 


88 


28 


11 


72 


3 


33 


7 


73 


89 


11 


10 


89 


3 


21 


7 


12 


89 


10 


10 


90 


3 


05 


7 


28 


88 


44 


11 


56 


4 


17 


6 


68 


88 


65 


11 


35 


2 


98 


7 


78 


90 


78 


9 


22 


2 


41 


6 


36 


90 


40 


9 


60 


2 


34 


6 


69 


89 


26 


10 


74 


3 


08 


7 


08 


88 


44 


11 


56 


3 


47 


7 


66 


88 


74 


11 


26 


2 


87 


7 


87 


88- 


71 


11 


29 


2 


87 


7 


84 


88 


51 


11 


49 


3 


20 


7 


74 


88- 


48 


11 


52 


3 


38 


7 


54 


88 


35 


11 


65 


3 


23 


7 


84 


89 


13 


10 


87 


3 


28 


6 


97 


89 


38 


10 


62 


3 


36 


6 


72 


89 


45 


10 


55 





73 


9 


08 


88 


54 


11 


46 


1 


56 


9 


90 


88 


46 


11 


54 


2 


98 


7 


91 


88 


88 


11 


12 


2 


72 


7 


73 


89 


25 


10 


75 


2 


51 


7 


63 


89 


11 


10 


89 


2 


98 


7 


25 


88 


28 


11 


72 


2 


56 


8 


53 


91 


40 


8 


60 


2 


54 


5 


59 


90 


80 


9 


20 


3 


01 


5 


74 


89 


80 


10 


20 


2 


53 


7 


11 


89 


26 


10 


74 


2 


88 


7 


21 


88 


83 


11 


17 


4 


01 


6 


45 


89 


93 


10 


07 


2 


16 


7 


32 



Salts. 



77 
64- 
68 
48 



67 
62 
68 
60 
68 
GQ 

56 
57 
71 
59 
45 
57 
58 
43 
52 
58 
55 
60 
58 
62 
54 
74 

65 
57 
61 
66 
63 
47 
45 
56 
65 
71 
59 



64 [Senate 

Analyses of adulterated mil'k. — (Continued). 



Number of inspection. 



0. 

J). 

D. 
D. 
E. 
E. 
A. 
A. 
A. 
A. 
A. 
A. 
A. 
A. 
A. 
A. 
A. 
A. 
B. 
B. 
B. 
B. 
B. 
B. 
B. 
B. 
B. 
B. 
B. 
B. 
B. 
B. 
B. 
B. 
B. 
B. 
C. 
D. 
D. 
D. 
D. 
D. 
D. 
D. 
D. 



1492. 
183 . 
266 . 
955 . 
798 . 
892 .' 
3169- 
3315 
3361 
3370 
3393 
3401 
3405 
3422 
3478 , 
3481 
3579 , 
3586 , 
3054 . 
3562 , 
3610 . 
4747 , 

4750 . 

4751 . 

4752 . 
4757 . 
6422 . 
6759 . 
6876 . 
7100 . 
7128 . 

7418 . 

7419 . 
7664 . 
7716 . 
7748 . 
1885 . 
2007 , 
2392 . 

5767 . 

5768 . 
2760 . 
1644 , 
2769 
3125 , 



Water. 



90 
90 
90 

88 
89 
88 
89 
88- 
88 
89 
87 
87 
88 
87 
88 
88 
88 
87 
88 
89 
88 
88 
90 
91 
89 
89 
88 
88 
92 
89 
88 
88 
89 
88 
90 
88 
88 
90 
88 
89 
89 
89 
91 
88 
90 



41 
57 
00 
60 
75 
24 
54 
66 
30 
25 
79 
39 
07 
76 
56 
62 
55 
83 
75 
42 
47 
95 
92 
15 
00 
54 
45 
26 
50 
30 
82 
84 
69 
63 
66 
91 
45 
90 
50 
12 
64 
76 
79 
96 
34 



Total 
solids. 



9 
9 
10 
11 
10 
11 
10 

11 
10 
12 
12 
11 
12 
11 
11 
11 
12 
11 
10 
11 
11 

9 

8 
11 
10 
11 
11 

7 
10 
11 
11 
10 
11 

9 
11 
11 

9 
11 
10 
10 
10 

8 
11 



59 
43 
00 
40 
25 
76 

34 
70 
75 
21 
61 
93 
24 
54 
38 
45 
17 
25 
58 
53 
05 
08 
85 
00 
46 
55 
74 
50 
70 
18 
16 
31 
37 
34 
09 
55 
10 
50 
88 
36 
24 
29 
04 
46 



Fat. 



94 
72 
59 
21 
46 
81 
12 
90 
64 
46 
14 
59 
56 
52 
42 
91 
75 
63 
25 
52 
83 
41 
39 
31 
11 
35 
60 
05 
20 
10 
89 
52 
20 
24 
82 
16 
50 
60 
15 
36 
26 
48 
03 
26 
84 



Sugar and 
caserne. 



Salts. 



20 


0. 


24 


0- 


86 


0- 


56 


0. 


18 


0. 


34 


0. 


65 


0- 


76 


0. 


33 


0. 


80 


0- 


36 


0- 


33 


0. 


56 


0- 


63 


2- 


38 


0- 


75 


0- 


11 


0- 


87 


0- 


34 


0- 


51 


0- 


09 


0. 


03 


0- 


24 


0. 


11 


0- 


31 


0. 


54 


0. 


37 


0. 


01 


0- 


64 


0- 


02 


0- 


52 


0. 


11 


0. 


51 


0. 


54 


0. 


02 


0. 


40 


0- 


39 


0. 


94 


0. 


72 


0- 


65 


0- 


35 


0- 


15 


0- 


77 


0- 


11 


0- 


07 


0- 



No. 24.] G5 

Analyses of adulterated milk — (Continued). 



Number of inspection. 



D. 3152 
D. 3676 
D. 4362 

D. 4812 

E. 666 
E. 768 
E. 798 
E. 2178 
E. 2269 
E. 2634 
E. 2714 
E. 2726 
E. 2735 
E. 2736 
E. 2773 

E. 2777 

F. 122 
R 244 
F. 246 
F. 335 
F. 352 

F. 354 

G. 451 
G. 474 
G. 561 
G. 589 
G. 609 
G. 612 
G. 621 
G. 630 
G. 666 
H. 184 
H. 229 
H. 231 
H. 240 
H. 372 
H. 475 
H. 378 
H. 389 
H. 422 
H. 435 
I. 7 
J. 91 



Water. 



Total 
solids. 



89 

89 
90 
89 
88 
88 
89 
88 
89 
89 
88 
90 
88 
89 
88 
89 
89 
89 
89 
91 
91 
90 
88 
89 
89 
88 
88 
88 
90 
89 
89 
88 
90 
89 
88 
89 
90 
91 
89 
80 
89 
89 
89 



34 
10 
04 
00 

78 
55 
75 
23 
11 
65 
76 
48 
74 
93 
73 
04 
40 
81 
33 
67 
11 
47 
65 
06 
20 
73 
48 
74 
50 
35 
17 
44 
19 
05 
97 
75 
52 
06 
86 
28 
18 
99 
77 



10 
10 
9 
11 
11 
11 
10 
11 
10 
10 

11 

9 

11 

10 

11 

10 

10 

10 

10 

8 

8 

9 

11 

10 

10 

11 

11 

11 

9 

10 

10 

11 

9 

10 

11 

10 

9 

8 

10 

10 

10 

10 

10 



66 
88 
96 
00 
22 
45 
25 
77 
89 
35 
14 
52 
26 
07 
27 
96 
60 
19 
67 
33 
89 
53 
35 
94 
80 
27 
52 
26 
44 
65 
83 
56 
81 
95 
03 
25 
48 
94 
14 
72 
82 
01 
23 



Fat. 



85 
59 
06 
36 
66 
09 
46 
67 
59 
02 
69 
49 
39 
53 
54 
37 
84 
55 
05 
90 
20 
60 
67 
90 
57 
91 
93 
72 
10 
85 
03 
82 
85 
31 
27 
72 
37 
11 
78 
62 
29 
G7 
48 



Sugar and 
caseine. 



•22 

• 60 
•33 

04 
•87 
•73 
•18 
•33 

• 65 
•70 
•79 
•29 
•18 
•92 
•14 
•98 
•19 
•08 
•06 
•98 
•16 
•38 
•09 
•47 
•62 
•69 
•96 

• 86 
•73 
•20 
•16 

• 05 
•35 
•05 
•18 
•94 
•64 

• 33 
•79 
•43 
•00 
•74 
•24 



Salts. 



• 59 
•69 
•57 

• 60 

• 69 

• 63 
•61 
•77 
•65 
•63 
•66 
•74 
•69 
•62 
•59 
•61 
•57 

• 56 

• 56 
•45 
•53 

• 55 
•59 
•57 
•61 
•67 
•63 

• 68 
•61 

• 60 
•64 

• 69 

• (31 
•59 

• 58 

• 59 
•49 
•50 
-.57 
•67 
•53 

• 60 
•51 



[Sen. Doc. No. 24. J 



(j6 



[Sekate 



Morning of January 2. 1885 ; farm of H. N. Smith, Montgomery, 
Orange county ; coios in herd, 16 j treatment, kind ; housing, good ; 
food, ivheat-bran, grains and corn-meal. 



Number of 
inspection. 


Name of cow. 


Breed. 


o 
o 

(D 

be 

< 


a 

!l 

= 8 


to 

03 

o = 

B 

inos. 

4 
4 
3 
5 
3 
6 
5 
5 


c 

(S 

■^ u 

i| 

6 
6 

7 
4 
8 
4 
4 
3 


f^ 
s^ 

110 
112 
108 
104 
114 
JLIO 
112 
108 

110 





B. 3013 .. 
B. 3014 . . 
B. 3015 .. 
B. 3016 .. 
B. 3017 .. 
B. 3018 . . 
B. 3019 . . 
B. 3020 . . 

B. 3021 .. 


Fanny 

Jenny 

Dutch 

Daisy 

Fanny 

Dolly 

Molly 

Bertha 

Average . . 


Dutch ... 
Native . . . 
Dutch . . . 
Native . . . 

Native . . . 
Native. . . 
Native . . . 
Native . . . 


years. 

10 
10 
13 
10 
13 

8 

9 

9 


8 
8 
10 
8 
7 
6 
7 
6 


18 
18 
12 
24 
16 
18 
20 
22 

20 



Morning of January 3 7, 1885 ; faryn of John D. Mould, Montgomery, 
Orange coimty ; cotvs in herd, 37 ; treatment, hind ; housing, good ; 
food, wheat middlings, Iran and grains. 



Number of 
inspection. 


Name of cow. 


Breed. 




o 

o 
<c 

< 

years. 

9 

4 
10 

8 

5 

9 

3 

8 

7 
10 
12 
10 

G 

8 

3 

4 
10 


a 

ft- o 

c a 


CO 


c 

ID 

si 


CO to 


P-( 


B. 3281.. 
B. 3282.. 
B. 3283 . . 




Blossom . 
Mooley . . 
Spot 




Native 

Native 

Native... . 
Native. . . . 
Alderney. 
Native . . . 
Native . . . 
Native. . . 
Ijf ative . . . 
Native . . . 
Native. . . 
Native. . . 
Native . . . 
Native. . . 
Native . . . 
Native . . . 
Native .. . 


7 
2 
8 
6 
3 
7 
1 
G 
5 
8 
10 
8 
4 
6 
1 
2 
8 


mos. 
1 
1 

4 
3 

2 
2 
4 

1 

4 
4 
3 
5 
6 
4 
6 
7 


10 
9 
5 
4 
6 
7 
3 
5 
5 
3 
4 
5 
2 
3 
2 
2 
3 


106 
112 
110 
100 
112 
108 
118 
110 
112 
114 
114 
116 
100 
114 
108 
112 
102 

108 


20 
16 
22 


B. 3284.. 
B. 3285 . 
B. 3286.. 
B. 3287.. 
B. 3288.. 


Kennedy.. 
Alderney. 
Brindle . . 
Morrissey. 
Thief 




24 
18 
16 
14 
20 


B. 3289.. 


Crow .... 




18 


B. 3290.. 


Crazy. . . . 




16 


B. 3291.. 
B. 3292.. 


Bob. Tit.. 
Blue 




30 

99, 


B. 3293 . . 
B. 3294.. 
B. 3295.. 
B. 3296.. 
B. 3297.. 


Degraw . . 
Big Horn. 
Maggie . . 
Brindle . . 
Star 




24 
10 
18 
20 
U 


B. 3298.. 


• 


Average, . 


20 



No. 24.] 



07 



Morning of January 20, 1885 ; farm of B. 0. Scars, Blooming Grove- 
Orange count g ; co/ns in herd, 45 ; treatment, good ; liousing, good; 
food, hay, corn-moal and sprouts. 



Number of 
inspection. 


Name of cow. 


Breed. 


i 

o 
o 

CM 

o 
<u 

6* 
< 


□ 

Is 


<" til 

o a 
®> 


c 

> 


O M 
w d) 


o 

|g 

O CO 


B. 3299.... 
B. 3300.... 
B. 3301.... 
B. 3302 . . . . 
B. 3303 . . . . 
B. 3304... 
B. 3305.... 
B. 330G.... 
B. 3307.... 

B. 3308.... 


B. Sears. . . . 

Shot. 

Morris . ... 
Hannah .... 

Daisy 

Cherry 

Button 

B. Alderney. 
Jennie 

Average . . 


Holstein.. 
Holstein.. 
Native . . . 
1 Aldern'y 
Alderney. 
■|- Holstein 
Jersey. . . . 
Alderney. 
Ayrshire. . 


year.s. 

5 

9 
7 
9 
9 

10 
9 

12 
2 


3 

7 
5 
G 

7 
8 

10 
1 


nios. 

2 
2 

1 
3 
2 
8 
1 
3 
3 


8 
9 

10 
9 
9 

10 
G 
6 
5 


114 
102 
112 
102 
114 
112 
IIG 
110 
110 

110 


16 
16 
14 
16 
12 
20 
26 
24 
12 

18 



Mor7iing of January 22, 1885; farm of C. Neivhirk, Montgomery, 
Orange county; coios in herd, 26; treatment, kind ; housing, good ; 
food, loheat-bran and corn-meal. 



Number of 
Inspection. 



B. 3316.. 
B. 3317.. 
B. 3318.. 
B. 3319.. 
B. 3320 . . 
B. 3321 . . 
B. 3322.. 
B. 3323 . . 
B. 3324.. 
B. 3325 . . 
B. 3326.. 
B. 3327.. 
B. 3328.. 
B. 3329 . . 
B. 3330.. 
B. 3331.. 
B. 3332.. 
B. 3333 . . 
B. 3334.. 
B. 3335.. 

B.3336... 



Name of cow. 



Ketz 

Weigh man . 

Black 

White 

James . . . 

Eed 

Little Spot. 
CriimpHorn 
White Romp 
0. Spot. 
Gentle . . 
Bowman 
Spot 



Bowen . . 
Morrisen 
Hill . . . 
Snyder.. 
Daisy. . . 
Dill .... 
Graham 



Average . 



Breed. 



Native 
Native 
]Si ative , 
Native, 
Native , 
Native, 
Native , 
Native , 
Native 
Native 
Native , 
Native , 
Native, 
Native , 
Native, 
Native , 
Native, 
Native, 
Native, 
Native 



o 
u 

o 

IS 

<!5 


c 
o_ 
So 

■Q CD 

12; '^ 


m 

a 

■« si 

a 


c 

dJ CO 

£ =3 

10 


« c 
E bb 

15 

II 


years. 

9 


7 


OS. 

2 


106 


4 


2 


2 


4 


116 


7 


5 


2 


5 


118 


9 


6 


2 


6 


116. 


12 


10 


2 


3 


106 


2 


1 


2 


4 


118 


2 


1 


1 


4 


118 


5 


3 


1 


5 


118 


10 


7 


2 


4 


116 


12 


9 


6 


4 


108 


10 


7 


2 


5 


114 


10 


8 


4 


3 


114 


7 


5 


3 


4 


118 


12 


9 


1 


6 


114 


10 


8 


1 


6 


116 


7 


5 


2 


5 


116 


9 


6 


3 


5 


114 


6 


4 


2 


6 


114 


10 


7 


3 


6 


118 


9 


6 


2 


4 

i 


114 
112 



3 



24 
18 
24 
14 
18 
32 
24 
26 
10 
14 
18 
22 
36 
20 
22 
24 
22 
22 
18 
24 

22 



68 



[Senate 



Morning of January 23, 1885; farm of Henry Bergen, Montgomery, 
Orange county ; cotvs in herd, 24: ; treatment, kind ; housing, good ; 
food, corn-meal and wheat-hran. 



Number of 
inspection. 



B. 3337., 
B. 3338 . . 
B. 3339.. 
B. 3340.. 
B. 3341.. 
B. 3342.. 
B. 3343.. 
B. 3344.. 
B. 3345.. 
B. 3346 . 
B. 3347.. 
B. 3348 . . 
B. 3349.. 
B. 3350.. 
B. 3351 . . 
B. 3352.. 
B. 3353.. 
B. 3354.. 
B. 3355.. 
B. 3356.. 
B.3357.. 
B. 3358.. 

B. 3359 . . 



Name of cow. 



Mollie 

Big Mollie... 
B. Beef.... 
B. Face.... 

Roney 

Black 

Betsey 

Roxey 

W. Face.... 

Strawberry.. 

Hasbrouck... 

Ayrshire. 

Rapid . . 

Betsev.. 

White . 

Black.., 

Scrub.., 

B. Red., 

Blue.... 

Sallie... 

Mollie.. 

Daisy . . 



Average. 



Breed. 



Native . 
Native , 
Native , 
Native, 
Native , 
Native, 
Native , 
Native , 
Native , 
Native , 
Native 
Native , 
Native , 
Native , 
Native , 
Native , 
Native . 
Native , 
Native , 
Native , 
Native , 
Native 



years. 

3 

G 

7 



5 
6 

10 
7 

12 
7 

11 
6 
6 
5 
9 
8 



10 
6 






mos. 

3 
3 
2 
3 
4 
6 
2 
1 
6 
6 
6 
11 
9 
9 
6 
9 
4 
6 
3 
3 
2 
2 



At, 
S2 



O a* 



100 
110 
112 
114 
112 
108 
112 
114 
114 
108 
110 
110 
110 
108 
118 
110 
110 
106 
110 
112 
114 
116 

110 



24 
16 
14 

18 
22 
24 
14 
14 
10 
14 
14 
20 
24 
16 
24 
22 
10 
18 
22 
22 
18 
18 

20 



No. 24.] 



69 



Morning of January 24, 1885; farm of J. H. Van Kcnren., Hampton- 
hcrgh, Orange county ; cows in herd, 15 ; treatment, kind; lionising, 
good ; food, hay, cotton-seed meal, wheat middlings. 



Number of 
inspections. 


Name of cow. 


Breed. 


i 

o 
a 

o 
© 
ex 

< 

years. 

7 

8 
13 
12 

5 

7 

8 

8 

7 


tab 
a 


4^ 

C 53 


a 

Hi 

©a 

E =« 

- 3 


i| 
•w'O 


o 
d) B 


B. 3360 .... 
B. 3361.... 
B. 3362.... 
B. 3363.... 
B. 3364.... 
B. 3365.... 
B. 3366.... 
B. 3367.... 
B. 3368.... 

B. 3369.... 


B. Wallace., 
One Horn. . 
Ackerly .... 
Line Back.. 
L. Wallace. 

Bine 

White face. . 
White.. .. 
Bdndle 

Average. . 


Native . . . 
Native. . . 
Native . . . 

Native. . . 
Native . . . 
Native . . . 
Native. . . 
Native . . . 
Native . . . 




5 
5 
10 
10 
3 
5 
6 
5 
4 


mos. 
3 
2 
2 
3 
2 
1 
4 
3 
3 


10 
4 

8 
6 
8 
9 
8 
6 
6 


114 
118 
110 
120 
116 
110 
115 
118 
112 

112 


18 
28 
24 
14 
20 
20 
20 
18 
24 

22 



Evening of January 29, 1885 ; farm of J. B. Mould, Montgomery, 
Orange county ; coivs in herd, 20; treatment, kind ; liousing, good; 
food, corn stalks, hay, sjjrouts, wheat-bran and middlings. 









o 




03 


a 

1-1 ^ 
o'Si 




O 


Number of 
inspeotiotis. 


Name of cow. 


Breed. 


O 
© 


3.r 


«« tit 

a 


1^ 


E5X 

S-v 
5- 


<p s 

o as 
1^ 








years. 




mos. 








B. 3461.... 


Lill 


Native . . . 


9 


7 


3 


7 


110 


22 


B. 3462.... 


Nell 


Native . . . 


6 


5 


2 


10 


102 


12 


B. 3463 .... 


Crumple . . . 


Dutch ... 


7 


5 


4 


5 


116 


16 


B. 3464 ... 


Brennan 


Native . . . 


3 


1 


3 


5 


114 


22 


B. 3465 .... 


Massey 


Native. . . 


8 


G 


2 


6 


102 


8 


B. 3466.... 


Jenney 


Native . . . 


14 


. , 


5 


3 


112 


12 


B. 3467.... 


Hart 


Native . . . 


8 


. , 


6 


3 


116 


8 


B.3468.... 


Susie 


Native . . . 


4 


2 


3 


5 


110 


20 


B. 3469.... 


B. Lill 


Native . . . 


4 


2 


1 


4 


114 


20 


B. 3470 . . . 


Aldernev — 


Alderney.. 


10 


8 


6 


3 


100 


30 


B. 3471 .... 


0. Nell 


Native . . . 


12 


10 


6 


2 


110 


12 


B. 3472... 


Average . . 




•• 


•• 


•• 


•• 


110 


16 



70 



[Senatb 



Evening of January 30, 1SS5; farm of M. SJiafer, Montgomery, Orange 
county; coios in herd, 40; treatment, kind; hounng, good; food, 
coi'n-meal and middlings. 



Number of 
inspection. 



B. 3473 . . 
B. 3474.. 
B. 3475.. 
B. 3476.. 
B. 3477.. 
B. 3478.. 
B. 3479.. 
B.3480.. 
B. 3481 . . 
B. 3482.. 
B. 3483 . . 
B. 3484.. 
B. 3485 . . 
B. 3486.. 
B. 3487.. 
B. 3488., 
B. 3489.. 
B. 3490 . . 

B. 3491.. 



Number of cow. 



1 

2 

3 

4 

Bradley 

6 

7 

8 

9 

10 

11 

12 

13 

14 

15 

16 

17 

18 

Average . . 



Breed. 



Native. 
Native, 
Native. 
Native. 
Native. 
Native. 
Native. 
Native. 
Native. 
Native. 
Native. 
Native. 
Native. 
Native. 
Native. 
Native . 
Native. 
Native. 



years. 

6 



5 
9 

7 

10 

4 

12 

6 

7 

7 

6 

9 

10 

12 

4 

6 

7 



mo9. 

2 
3 
3 
2 
3 
1 
3 
3 
3 
3 
3 
3 
4 
4 
4 
3 
3 
3 






usi 
m si 

%^ 

E ai 
o <u 



110 
110 
112 
108 
106 
110 
110 
106 
112 
112 
110 
118 
110 
112 
114 
116 
112 
112 

110 



a> a 



12 
22 
22 
14 
12 
18 
30 
24 
10 
16 
18 
20 
18 
16 
18 
14 
16 
18 

18 



No. 24.] 



71 



Morning of February 9, 1 885; farm of N. J. Quachenhos, Montgomery, 
Orange county; cows in herd, 18; treatment, hind; housing, good ; 
food, hay, corn-meal, wheat-bra?i. 



Number of 
inspection. 


Number of cow. 


Breed. 


6 

bo 

< 

years. 


SB 

C 

15 ■" 


o c 


c 

CD m 


O 4) 


C 
O CIS 










mos. 








B. 3623.... 


1 


Native. . . 


10 


7 


3 


5 


114 


20 


B. 3624.... 


2 


Native. . . 


5 


3 


1 


8 


116 


20 


B. 36-^5.... 


3 


Native. . . 


6 


4 


2 


6 


120 


16 


B. 3626.... 


4 


Native. . . 


8 


6 


3 


5 


118 


20 


B. 3627... 


5 


Native. . . 


6 


4 


3 


5 


120 


20 


B. 3628.... 


6 


Alderney.. 


16 




3 


4 


118 


16 


B. 3629.... 


7 


Native. . . 


7 


5 


1 


6 


110 


22 


B. 3630.... 


8 


Native. . . 


6 


4 


3 


7 


114 


18 


B. 3631.... 


9 


Native. . . 


6 


4 


1 


8 


110 


18 


B. 3632.... 


10 


Native . . . 


11 


8 


2 


5 


118 


24 


B. 3633.... 


11 


Native . . . 


5 


3 


2 


6 


116 


22 


B. 3634.... 


12 


Native. . . 


6 


3 


3 


5 


112 


18 


B. 3635 .... 


13 


Native. . . 


8 


5 


2 


6 


114 


20 


B. 3636.... 


14 


Native. . . 


10 


8 


1 


6 


112 


18 


B. 3637.... 


15 


Native. . . 


9 


7 


1 


6 


118 


18 


B. 3638.... 


16 


Native . . . 


7 


4 


1 


6 


118 


20 


B. 3639.... 


Average . . 










•• 


114 


20 



73 



[Senate 



Evening of February 21, 1885 ; farrti of S. J. 3Iorris, Montgomery, 
Orange county ; cows in herd, 17; treatment, kind ; housing, good ; 
food, hay, toheat-bran and middlings, cotton-seed meal. 



Number of 
inspection. 


Number of cows. 


Breed. 


i 

o 
« 

o 

< 


a 

X) > 

a u 


1 

ag 


c 
0-3) 

P CO 


o • 

C too 


o 

^a 
1^ 


B. 3819.... 


1 


Native . . . 


years 
6 


4 


mos. 

3 


8 


116 


18 


B. 3820.... 


2 


Native . . . 


14 


11 


1 


7 


116 


30 


B. 3821.... 


3 


Native . . . 


8 


5 


1 


9 


114 


20 


B. 3822.... 


4 


Native . . . 


14 


12 


i 


6 


116 


20 


B. 3823.... 


5 


Native .. . 


8 


6 


12 


5 


120 


26 


B. 3824.... 


6 


Native . . . 


16 


J3 


1 


6 


118 


18 


B. 3825.... 


7 


Native . . . 


14 


11 


h 


6 


108 


18 


B. 3826.... 


8 


Native . . . 


6 


4 


6 


4 


118 


24 


B. 3827.... 


9 


Native . . . 


9 


6 


i 


6 


110 


28 


B. 3828.... 


10 


Native . . . 


6 


4 


6 


4 


118 


18 


B. 3829.... 


11 


Kative . . . 


6 


4 


5 


4 


112 


22 


B. 3830.... 


12 


Native . . . 


7 


4 


i 


6 


118 


20 


B. 3831.... 


13 


Native . . . 


6 


3 


4 


5 


114 


22 


B. 3832.... 


14 


Native .. . 


9 


6 


3 


6 


116 


24 


B. 3833 .... 


15 


Native . . . 


8 


6 


4 


6 


114 


22 


B. 3834.... 


16 


Native . . . 


10 


7 


4 


5 


114 


22 


B. 3835.... 


17 


Native . . . 


7 


5 


4 


6 


1T6 


24 


B. 3836.... 


Average . . 




1 




•• 


•• 


114 


22 



No. 24.] 



73 



Evening of February 27, 1885 ; farm of G. 0. Smith, Montgomery, 
Orange county ; coivs in herd, 21; treatment, kind; housing, good ; 
food, hay, wheat-bran, middlings, and cotton-seed meal. 



Number of 
inspection. 


Name of cow. 


Breed. 


o 
o 

o 


01 

s 

3 O 


4J 

a 

O H 

at 


c 

<B 

o"5i 

C 3 
3 O" 


CD ■ 

Is 


o 








<3 


iz; 


mos. 


^ 


\-i 


PL| 








years. 






B. 3961.... 


Spot 


Native . . . 


9 


7 


1 


7 


110 


20 


B. 3962.... 


Alderney.. . 


Native . . . 


5 


3 


1 


7 


108 


16 


B. 3963.... 


Koan 


Native . . . 


15 


12 


3 


3 


110 


14 


B. 3964 . . . 


Bright 


Native . . . 


6 


4 


1 


6 


no 


20 


B. 3965.... 


Cherry 


Native . . . 


8 


5 


1 

"2 


6 


112 


14 


B. 3966.... 


Black 


Native . . . 


6 


4 


2 


6 


no 


16 


B. 3967.... 


Red 


Native . . . 


8 


6 


7 


4 


106 


20 


B. 3968.... 


R. Heifer... 


Native . , . 


2 


1 


6 


4 


110 


18 


B. 3969.... 


White 


Native . . . 


8 


6 


1 


8 


108 


18 


B. 3970.... 


Yellow 


Native . . . 


7 


5 


3 


5 


114 


30 


B. 3971.... 


Kicker 


Native . . . 


7 


5 


2 


6 


106 


20 


B. 3972.... 


Blue 


Native . . . 


8 


6 


2 


6 


110 


20 


B. 3973.... 


Bell 


Native . . . 


10 


8 


3 


5 


110 


18 


B. 3974.... 


Lill 


Native . . . 


8 


6 


2 


6 


108 


20 


B. 3975.... 


Average . . 




•• 


•• 


•• 




108 


19 



Evening of February 28, 1885;/«rm of William Y. Lodge, Mont- 
gomery, Orange county; cows in herd, 2; treatment, good and kind; 
housing, very good; food, hay and corn-meal. 



Number of 
inspection. 


Name of cow. 


Breed. 


i 

o 

< 


c 
'> 

II 

3« 


1^ 

T be 
O.S 


a 
> 

|§ 
1 


1-^ 

® . 

If 

1-5 


CM 
O 


B.3976.... 
B. 3977.... 

B. 3978.... 


Leland 

Lill 

Average . . 


Alderney. 
Alderney. 


years. 

8 

10 


6 

8 


mop. 
2 
3 


5 
5 


112 
110 

110 


26 
22 

24 



[Sen. Doc. No. 24.] 



10 



[Sen-ate 



Evem7ig of March 2, 18S5; farm of H. Tower, IJamptonhurgh, Orange 
county; cows in herd, 24: j treatment, kind; housing, good ; food, 
hay, ioheat, middlings and grains. 



Number of 
inspection. 


Number of cow. 


Breed. 


o 

o 


c 

C'is 
S5 


0) 

11 

c .-a 
B u 


c 
c'Ei) 

t. 03 

3 C 


<C • 

C bl 


o 


B.3979.... 


1 


TSTative . . . 


years. 

7 


5 


mos. 
2 


5 


112 


20 


B.3980.... 


2 


Native . . . 


7 


6 


3 


5 


no 


22 


B. 3981.... 


3 


Native . . . 


4 


2 


4 


4 


116 


18 


B. 3982.... 


4 


Native. . . 


4 


2 


2 


5 


104 


16 


B. 3983.... 


6 


Native . . . 


4 


2 


2 


6 


106 


20 


B. 3984.... 


6 


Native . . . 


7 


5 


1 


7 


110 


16 


B. 3985.... 


7 


Native . . . 


6 


8 


2 


7 


108 


22 


B. 3986.... 


8 


Native . . . 


9 


(; 


1 


7 


106 


16 


B. 3987.... 


9 


Native . . . 


4 


2 


4 


3 


112 


16 


B. 3988.... 


10 


Native . . . 


7 


5 


1 


7 


104 


24 


B. 3989 . . . 


11 


Native . . . 


4 


2 


6 


3 


114 


12 


B. 3990.... 


12 


Native . . . 


8 


6 


5 


5 


106 


22 


B. 3991.... 


13 


Native . . . 


5 


3 


lOd. 


7 


118 


12 


B. 3992.... 


14 


Native. . . 


5 


2 


Im. 


7 


116 


12 


B. 3993 .... 


15 


Native . . . 


9 


7 


Im. 


6 


106 


18 


B. 3994.... 


16 


Native . . . 


9 


6 


lOd. 


9 


104 


18 


B. 3995.... 


17 


Native . . . 


2 


1 


4 


4 


112 


16 


B. 3996.... 


18 


Native . . . 


2 


1 


lOd. 


5 


114 


16 


B. 3997.... 


19 


Native . . . 


7 


5 


2m. 


5 


112 


18 


B. 3998... 


20 


Native . . . 


7 


5 


3m. 


5 


110 


20 


B. 3999.... 


21 


Native . . . 


4 


3 


3m. 


4 


114 


18 


B. 4000 .... 


22 


Native . . . 


7 


5 


Im. 


7 


112 


18 


B. 4001.... 


Average . . 












112 


18 



No. 24.] 



70 



Morning of March 4, 1885 ; farm of H. J. Cmnfort, Montgomery, 
Orange county ; cows inJierd, 2:^ ; treatment, kind ; kouaing, good ; 
food, hay, corn-meal and tuheat-hran. 



Number of 
inspection. 


Number of cow. 


Breed. 


o 
o 

o 

ID 

ex 

< 


ti 
a 

Is 

£-3 

15 


1 

— ■ M) 

11 

£g 
H 


c 

> 

«.- — 

O M 

© t. 

■s ^ 
I? 


® . 

1-1 


O 


B. 4016.... 


1 


Native . . . 


years. 

7 


5 


mo3. 

3 


7 


110 


16 


B. 4017.... 


2 


Native . . . 


10 


7 


3 


7 


110 


16 


B.4018.... 


3 


Native . . . 


6 


3 


3 


6 


108 


12 


B. 4019.... 


4 


Native , . . 


7 


4 


4 


2 


110 


16 


B. 4020 .... 


5 


Native . . . 


6 


4 


3 


8 


108 


16 


B. 4021 .... 


6 


Native ., . 


11 


8 


2 


9 


106 


12 


B. 4022.... 


7 


Native... 


11 


8 


2 


6 


110 


16 


B. 4023 .... 


8 


Native .. . 


5 


3 


5 


3 


114 


18 


B. 4024 . . . 


9 


Native . . . 


9 


6 


3 


3 


112 


20 


B. 4025.... 


• . 10 


Native. . . 


6 


4 


1 


8 


108 


12 


B. 4026.... 


11 


Native . . . 


7 


5 


6 


4 


110 


18 


B. 4027.... 


12 


Native . . . 


8 


5 


9 


4 


114 


16 


B. 4028.... 


Average . . 






•• 


•• 


•• 


110 


16 



Even,mg of March 1^, 1SS5; farm of C. H. Bonne, Montgomery, Orange 
county; coivs in herd, 23 ; treatment, kind; housing, good ; food, 
hay, luheat-hran, cotton-seed meal and corn-meal. 



Number of 
inspection. 


Number of cow. 


Breed. 


i 

o 
o 

o 

(B 

M 
< 


c 


— a 

!= S3 

- a 
H 


a 
> 

S 5" 


.1^ . 

a M 


O 

p-i 


B. 4357 . . . 


1 


Native . . . 


years. 

8 


6 


mos. 

2 


7 


108 


12 


B. 4358.... 


2 


Native . . . 


8 


6 


5 


6 


104 


22 


B. 4359.... 


3 


Native . . . 


8 


5 


6 


4 


106 


20 


B.4360.... 


4 


Native . . . 


8 


6 


5 


3 


110 


22 


B. 4361 . . . . 


5 


Native. . . 


10 


8 


4 


4 


110 


16 


B. 4362.... 


6 


Native . . . 


10 


7 


1 


9 


112 


14 


B. 4363.... 


7 


Native . . . 


8 


6 


2 


9 


108 


14 


B. 4364.... 


8 


Native . . . 


10 


8 


2 


9 


108 


14 


B. 4365.... 


9 


Native . . . 


6 


4 


2 


9 


108 


14 


B. 4366.... 


10 


Native. . . 


7 


5 


4 


5 


110 


16 


B. 4367... 


11 


Native. . . 


12 


10 


4 


3 


106 


24 


B. 4368 ... 


12 


Native .. . 


7 


5 


3 


3 


110 


18 


B. 4369.... 


13 


Native .. . 


5 


3 


4 


4 


114 


12 


B. 4370.... 


14 


Native.. . 


5 


3 


2 


6 


108 


18 


B. 4371 . . . . 


15 


Native . . . 


6 


4 


2 


8 


110 


16 


B.4372 . .. 


16 


Native . . . 


7 


5 


3 


5 


112 


16 


B. 4373.... 


Average . . 










•• 


108 


17 



[Senate 



Evening of March 20, 1885 ; farjii of David Sparks, Montgonierif, 
Orange count 11 ; cows in herd, '^4^ ; treatment, kind; housing, good ; 
food, hag, loheat-middliyigs, corn-meal and cotton-seed meal. 



Number of 
inspection. 


Name of cow. 


Breed. 


Age of cow. 


c 
£.5 


53 . 

~" it 

11 


c 

C M 

C 3 

3 a- 


Lactometer sit 
60 deg. Kalir. 




P4 


B. 4374.... 


Stump 


Native . . . 


years. 

8 


6 


8d. 


5 


120 


14 


B. 4375.... 


E. Lee 


Native .. . 


13 


10 


2d. 


6 


118 


12 


B. 4376.... 


Van Wagner 


Native . . . 


3 


1 


Im. 


3 


118 


16 


B. 4377.... 


Star 


Native ... 


4 


2 


4m. 


5 


120 


16 


B. 4378.... 


Cherry 


Native . . . 


8 


6 


12m. 


5 


118 


16 


B. 4379.... 


White 


Native . . . 


8 


6 


Im. 


6 


116 


16 


B. 4380.... 


Black 


Native . . . 


7 


5 


2m. 


G 


110 


18 


B. 4381.... 


Dippie 


Native . . . 


6 


4 


4m. 


4 


114 


18 


B. 438:i.... 


Flora 


Native . . . 


9 


5 


2m. 


7 


116 


14 


B. 4383.... 


Benedict . . . 


Native . , . 


3 


1 


6 m. 


2 


114 


13 


B. 4384.... 


White, 2d . . 


Native . . . 


3 


1 


8d. 


4 


lis 


14 


B. 4385.... 


Stuffy 


Native . . . 


8 


6 


2d. 


6 


130 


18 


B. 4386.... 


Eosie 


Native . . . 


14 


10 


3d. 


6 


118 


12 


B. 4387.... 


Average . . 




•• 




•• 




IIG 


16 



Morning of May 27, 1885 ; James Vandereef & Son, gentlemeji in vil- 
lage ; cows in herd, 1; treatment, kind j housing, good; food, pas- 
ture, middlings, wheat-bran, cotton-seed meal twice a day; 7'esidence, 
Montgomery, Orange county. 















> 


«.S 




Number of 
inspection. 


Name 
of cow. 


Breed. 


5s 


o 



® 


O :« 
3<-> 


in 

Eg 


so. 


"So 


O 








< 


'A 


H 


^ 


iJ 


Oh 








years. 




1885. 








B. 5855.. 


Lola . . . 


Alderney . 


2 


1 


March . 


16 6oz. 


112 


22 



Lola 



Alderney 



July 
2 I 



1 I March. 115 



113 1 34 



No. 24.] 



77 



Evening of February 14, 1885; farm of J. De Witt Krehs, Montgomery, 
Orange county; cows in herd, 38; treatment, kind; housing, good; 
food, loheat-hran, corn-meal and ground oats. 



Number of 
iaspectioi). 



B. 3712. 
B. 3713. 
B. 3714. 
B. 3715. 
B. 3716. 
B. 37L7. 
B. 3718, 
B. 3719. 
B. 3720. 
B. 3721. 
B. 3722. 
B. 3723. 
B. 3724. 
B. 3725. 
B. 3726. 
B. 3727. 
B. 3728. 
B. 3729, 
B. 3730. 

B. 3731. 



Number of 
cow. 



1 

2 

3 

4 

5 

6 

7 

8 

9 

10 

11 

12 

13 

14 

15 

16 

17 

18 

19 



Average . 



Breed. 



R. Ayrshire. 
R. Ayrshire. 
R. Ayrshire. 
R. Ayrstiire. 
R.Ayrshire. 
R. Ayrshire. 
R. Ayrshire. 
R. Ayrshire. 
R. Ayrshire. 
R. Ayrshire . 
R. Ayrshire. 
■^ Ayrshire . 
^ Ayrshire . 
^ Ayrshire . 

Native 

Xative 

f Ayrshire . 
R.Ayrshire. 
Ayrshire . . . 





M 


i 


<k-!s 


o 


C OS 


o 


I. " 




<u w 


O 


.O 3> 


© 


<- G 


61 


5s 


< 


Z; 


years. 




4 


3 


2 




2 




2 




2 




2 




3 


2 


5 


3 


9 


6 


7 


5 


6 


4 


6 


4 


7 


5 


3 


2 


8 


(J 


8 


6 


9 


7 


7 


5 


14 


11 



to . 
O.S 

a si 
.5 " 



4 
4 
2 
4 
1 
3 
2 
2 
3 
2 
4 
2 
2 
2 
1 
15d 
lOd 
10m 
5 



o'S, 

SO" 



10 

8 

12 

12 

13 

10 

11 

14 

12 

15 

11 

15 

15 

12 

14 

15 

4 

4 

2 



C Q 



eg 

S3 -^ 



112 


28 


118 


14 


114 


20 


116 


14 


112 


16 


118 


16 


110 


10 


110 


26 


112 


18 


112 


24 


114 


18 


110 


22 


110 


16 


114 


18 


116 


16 


114 


18 


122 


20 


110 


20 


102 


28 


112 


20 



78 



[Senate 



Evening of May 16, 1885 ; farm of J. De Witt Krebs, 150 acres, 
Montgomery, Orange county ; cows in herd, 37 ; treatment, kind ; 
housing, good ; food, wheat-bran, cotton-seed meal three times a day. 



Number of 
inspection. 



B. 5603.. 

B. 5604.. 

B. 5605.. 

B. 5606., 

B. 5607. 

B. 5608. 

B. 5609. 

B. 5610. 

B. 5611. 

B. 5612. 
B. 5613. 

B. 5614. 
B. 5615. 
B. 5616. 
B. 5617. 

B. 5618. 
B. 5619. 

B. 5620. 



Name of cow. 



Lulie Douglas , 

Mrs. McGiejior 

Beauty of WiiUkill. 
Thanksgiviug 



Favorite of Brookside. 



Favorite, 6th 

Favorite, 5th. 

Maid of Wallkill. 
Bessie 



Favorite, 3d. 
Favorite, 2d. 



M. Dolly. 
Mary. . . . 
Gowdy .. 
Dinah 



Peggie. 
Sallie.. 



Breed 



Average. 



Ayrshire. 

Ayrshii'e. 
Ayrshii'e. 
Ayrshire. 

Ayrshire. 

Ayrshire. 
Ayrshire. 
Ayrshire. 
Ayrshire. 

Ayrshire. 
Ayrshire. 

Ayrshire. 
^ Ayrshire 
i Ayrshire 
I Ayrshire 

Native . , 
Native ., 



— M 

S u 
H 



Aug. 28 
Sept. 22 
Oct. 5 
Dec. 10 

1885. 
Jan. 4 

1S84. 
Oct. 26 
Nov. 21 
Nov. 3 
Dec. 3 

1885. 
Mch. 31 
April 13 

1884. 
Sept. 16 
Dec. 12 
Dec. 10 
Dec. 6 

1885. 
Jan. 25 
Jan. 29 



104 
112 
108 
110 

108 

114 
110 
110 
108 

112 
112 

114 

112 
112 
114 

112 
114 

110 



p a 

u <1> 



13 
18 

18 
18 

20 

16 
18 
16 
20 

16 
20 

18 
18 
18 
16 

16 
16 

18 



No. 24] 



79 



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80 



[Senate 



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No. 34] 



81 



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[Sen. Doc. No. 24.] 



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83 



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No. 24 J 



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86 [Senate 

Evening of December 4, 1^'^b; farm of Ahner Bookstaver, Montgomery, 
Orange county ; coius in herd, 20 ; treatment, hind ; housing, good; 
food, corn-fodder, corn-stalks, and treioers'' grains. 



Number of 
inspection. 



B. 7926 . 
B. 7927 . 
B. 7928 . 
B. 7929 . 
B. 7930 . 
B. 7931 . 
B. 7932 . 
B. 7933 . 
B. 7934 . 

B. 7935 . 



Name of cow. 



New 

Cherry 

Black 

Bodine 

Spot 

Brownie 

Wooley 

Sleepy 

Briudle 

Average . . 







W) 

a 




a 


ts^: 




i. 


^ _> 


« 


<M £; 


^•s 


Breed- 


o 


^" 




O M 






o 

bt 


3+^ 


*S5 


C 3 

3 cr 


5 « 
So 




< 


^ 


H 


^ 


hJ 




years. 




1885. 




Native.. 


8 


6 


July. 


6 


116 


Native- 


7 


5 


Aug. 


6 


118 


Native. . 


6 


3 


Nov . 


8 


118 


Native- 


11 


8 


Aug. 


7 


110 


Native.. 


10 


7 


Nov . 


9 


108 


Native.. 


7 


5 


April. 


4 


116 


Native.. 


13 


10 


June. 


8 


114 


Native.. 


12 


9 


Nov . 


9 


108 


Native.. 


8 


6 


Oct.. 


5 


120 
114 



eg 



u u 



10 
12 
14 
28 
16 
20 
18 
12 
26 

18 



December 4, 1885 ; farm of R. A. Fisher, Montgomery, Orange county; 
cows 171 herd, 16 ; treatment, kind; housing, good ; food, four quarts 
cob corn and foiLr quarts ground oats per day. 



Number of 
inspectiou. 



B. 7936 
B. 7937 
B. 7938 

B. 7939 
B. 7940 
B. 7941 

B. 7942 



Name of cow. 



Sylvina 

Hattie 

French Queen 
of Upholme. 
Lucy of Lee.. . 
Young Rosette. 
Fairy Stone. . . 

Average .... 







si 
































Breed. 


• & 

o 
o 

o 
a> 
in 


QJ CO 

a.§ 

3« 


— M 

83 


o'S 

11 

3 O- 


m • 

q 5* 
5 ® 

oo 

<8» 




< 


!z; 


H 


& 


^J 




years. 


mos. 




Jersey. . 


7 


5 


6 


3 


112 


Jersey . 





3 


5 


4 


112 


Jersey . 


3 


2 


8 


2 


114 


Jersev . 


8 


6 


7 


3 


110 


Jersey . 


6 


3 


7 


3 


106 


Jersey . 


2 


1 


8 


2 


110 
110 






28 
38 

20 

24 
26 
46 

28 



The following is the pedigree of the above herd: 

Sylvina, No. 8299; sire, Eex, No. 1330; dam, Eobema, No. 3840; Syl- 
vina was dropped September 22, 1879. She is finely bred, tracing to 
Comlis Lily, Albert, No. 44, and Jack Dasher. She has made fourteen 
pounds of butter per week for Dr. E. D. Newell of New Brunswick, 
N. J. She dropped the 5th day of April, 1885, a heifer calf by Stokes 
Pogis Perfeeline; she is a very promising heifer. 



No. 24.] 



87 



Queen of Upholme, No. 1883; sire, Delaware Darling, No. 3461; 
dam, Pet of Clifton, No. 1386. She is a tliree-year-old heifer ; drop- 
ped a fine heifer calf March 2, 1885; by Minnie's Duke of Darlington; 
fine udder and well-placed teats. 

Hattie, No. 14G40; sire, Young Piene, No. 6518 ; dam. One Eyed May, 
No. 14164 ; dropped 1880. Hattie is a superior milker and fine breeder; 
milk rich and a good butter-maker testing fourteen pounds per Aveek. 

Lucy of Lee, No. 6593 ; sire, Pine Cliflf, No. 1106 ; dam. Jewel 
Beauty 2d, No. 1701; dropped March 15, 1877. Lucy of Lee's grand- 
dam was Jewel Beauty, imported by Mr. Sharpless of Philadelphia, 
Pennsylvania ; he considered her one of the best in his herd ; she is a 
persistent milker and a regular breeder ; she has never been tested but 
has made as high as fourteen pounds of butter per week. 

Young Eosette, No. 19656; sire, Willie E. S., No. 245; dam, Kosette F. 
S., No. 1818 ; Young Rosette is six years old, bred by Eev. Edward G. 
Renouf, St. Martin's, Island of Jersey. She is a splendid cow and has 
made for her owner fifteen pounds of butter in one week on grass, and 
feed, three quarts of corn-meal night and morning. She is a regular 
breeder. 

Fairy Stone, No. 24459; sire, Lemon Peel P. — 320 — C. ; dam. 
Rather Pretty F., No. 5033 C. She is an imported heifer and has in 
her veins the blood of Bobby Verhunnus, Young Rose and Coomassie, 
and other noted strains, and gives great promise for a fine butter maker. 

Bertha M., No. 31339; sire, Fishu Polonius, No. 5931 ; dam, Hattie 
French, No. 14640. This heifer dropped a heifer calf April 12, 1885, 
when only nineteen months old, and made eight and one-half pounds 
of butter in one week three months after calving. 

Evejiing of Deceniber 12, 1885 ; farm of A. Koffman, Sunny Side, 
Montgo7nery, Orange county ; cows in herd, 53 ; treatment, kind; 
housing, good ; food, corn-meal, wheat-bran and beets^ 











bb 

B 




01 


^•s 




Number 






o 


=4-1 > 

°-3 


Time of 


O 60 


fefe 


=4-1 

o 


of inspec- 
tion. 


Name of cow. 


Breed. 


O 


S.S 


last 
calving. 














bo 


S "*^ 




s ^ 




S " 








< 


;z; 




iz; 


■^ 










years. 


mos. 


1885. 








B. 7943 . . 


Essie 


Alderney 


4 


3 


Sept. 15 


5 


118 


24 


B. 7944 .. 


Big Nellie 


Alderney 


4 


3 


Sept. 16 


4 


114 


30 


B. 7945 .. 


Pussie 


Jersey 


4 


3 


May 2 


4 


112 


30 


B. 7946 .. 


Susan, 1st 


Holstein 


3 


1 


June 10 


6 


114 


20 


B. 7947 .. 


Fannie K 


Holstein 


5 


3 


July 16 


6 


120 


18 


B. 7948 . . 


Jennie K 


Holstein 


4 


2 


Oct. 15 


7 


118 


18 


B. 7949.. 


Susan, 2d 


Durham 


7 


5 


Aug. 10 


6 


116 


24 


B. 7950.. 


Stocken Leg 


Dutch 


5 


3 


Sept. 25 


6 


114 


22 


B. 7951 .. 


Brindle 


Native 


6 


4 


Oct. 2 


6 


110 


23 


B. 7952.. 


Alderney 


Alderney 


17 


15 


May 3 


4 


110 


32 


B. 7953 , . 


Goat 


Native 


6 


4 


Oct. 2 


6 


110 


28 


B. 7954 .. 


Black Bet 


Holstein 


3 


1 


May 1 


5 


116 


18 


B. 7955 .. 


Sarah K 


Jersey 


4 


2 


Oct. 16 


6 


110 


28 


B. 7956 .. 


Clara B 


Alderney .... 


4i 


3 


Aug. 10 


5 


118 


28 


B. 7957 .. 


Kosa Lee 


Alderney .... 


3 


1 


Aug. 4 


h- 


118 


26 


B. 7958 . . 


Average 






.... 




.... 


114 


24 



[Senate 



Morning of May 30, 1885 ; Waineill, Orange coimty ; farm of Lewis 
S. Wisner ; cows in herd, 6 ; treatment, kind ; Jwusitig, good ; food, 
lowland pastu7'e. 











bb 

a 




d 


^% 




Number 






o 


°l3 


Time of 


■©"Si 


C3 


en 
O 


of inspec- 
tion. 


Name Oj. cow. 


Breed. 


O 


II 


last 
calving. 


u 5 


2 bo 

i-s 
1§ 


IP 








< 


12; 




"^ 


hj 


0, 








yeai-s. 




1884. 








E. 1656 .. 


Bertie Hart 


A. J. C. C. 10,208 


5 


4 


Nov. , . 

1885. 


6 


108 


30 


E. 1657 .. 


Georganna, 2d 


A. J. C. C. 22,126 


3 


2 


April. . 


9 


114 


22 


E. 1658 .. 


Belle of Orange.. 
Carrie Mitchell. .. 


A. J. C. C. 26,744 


8 


7 


Peb'ry. 
March. 


8 


110 


33 


E. 1659 .. 


A. J. C. C. 26,882 


5 


4 


11 


112 


22 












1884. 








E. 1660 .. 


Bobby's Rose 


A. J. C. C. 24,424 


4 


2 


Dec... 


5 


112 


25 


E. 1661 .. 


Morn' g's average 
Even'g's average 












112 


26 


E. 1662 .. 




.... 


.... 




.... 


108 


26 









Morning of June 30, 1885 ; Wallkill, Orange county ; farm of Lewis 
S. Wisner ; coios in herd, 6 ; treatmevit, kind ; housing, good ; 
food, lowland pasture. 



Number 
of inspec- 
tion. 



E. 2274 . . 

E. 2275 . . 
E. 2276 . . 
E. 2277 . . 

E. 2278 . . 

E. 2279 . . 

E. 2280 . . 



Name of cow. 



Bertie Hart. 



Georganna, 2d . . . 
Belle of Orange .. 
Carrie Mitchell. . . 

Bobby's Rose.... 

Morn' g's average 

Even' g's average 



Breed. 



A. J. C. C. 10,208 

A. J. C. C. 22,126 
A. J. C. C. 26,744 
A. J. C. C. 26,882 

A. J. C. C. 24,424 






years, 
^ 5 

3 

8 
5 





c 


^i 












Time of 


•Sm 


o*^ 


CM 

o 


last 
calving. 


3 =^ 


2 '^ 


S 
o 




^ 




Sh 


1884. 








Nov... 


4 


114 




1885. 








April . . 


7 


114 




Feb'ry. 


7 


116 




March . 


8 


112 




1884. 








Dec... 


3 


116 
118 
114 





:N"o. 24:.] 



89 






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[Sen. Doc. No. 24.] 



12 



90 



[Senate 



Calculated analysis, September 26, 1885. Five coios owned hy Leiois 
S. Wisner, Wallkill, Orange county. Morning's milking. 



Number of 
inspectiou. 


"Water. 


Total 
solids. 


Fat. 


Solids not 
fat. 


Sugar 
caseine. 


Salts. 


E. 3146 


85-78 


14-22 


4-50 


9-72 


9-04 


0-68 


E. 3147 


85-75 


14-35 


4-25 


10-10 


9-42 


0-68 


E. 3148 


85-17 


14-83 


5-50 


9-33 


8-65 


0-68 


E. 3149 


86-76 


13-24 


3-50 


9-74 


9-06 


0.68 


E. 3150 


85-75 


14-25 


4-75 


9-50 


8-82 


0.68 


E. 3151 


(Avera 


ge, see pa 


ge 62.) 








Calculated analysis, September 26, 1885. Five 


cows owned by Leiois S. 


Wisner, 1 


Vallkill, Orange county. Evening's milking. 


Number of 
inspection. 


Water. 


Total 
solids. 


Fat. 


Solids not 
fat. 


Sugar 
caseine. 


Salts. 


E. 3152 


85-78 


14-22 


4-50 


9-72 


9-04 


0-68 


E. 3153 


85-97 


14-03 


4-00 


10-03 


9-35 


0-68 


E. 3154 


85-16 


14-84 


5-25 


9-59 


8-81 


0-68 


E. 3155 


87-07 


12.93 


3-25 


9-68 


9-00 


0-68 


E. 3156 


85-78 


14-22 


4-50 


9-72 


9-04 


0-68 


E. 3157 


(Avera 


ge, see pa 


ge 62.) 









Morning and evening of October 31, 1885; farm of Lewis S. Wisner 
( Willow Farm), Wallkill, Orange county; cotos in herd, 6; treatment, 
the very best; housing, good; food, lowland pasture. 



Morning. 



Number of 
inspection. 



E. S307 . 

E. 8308 . 
E. 3-309 . 
E. 3310. 
E. 3311. 

E. 3312. 

E. 3313. 

E. 3314. 
E. 3315. 
E. 3316. 
E. 3317. 

E. 3318. 



Name of cow. 



Bertie Heart.. 

Mitcbaline,... 
Georganna,2d. 
Bell of Orange. 
Carrie Mitchell 



Average . 



Breed. 



A. J. C. C. 

A. J. C. C. 
A. J. C. C. 
A. J. C. C. 
A. J. C. C. 







Time of last 


a! w 

eg 
1- 


calving. 



s ** 



5 3 

8 6 

3 2 

8 6 

5 3 



1884. 




Nov. 26 


2 


1885. 




April 7 


3 


Feb. 12 


3 


Feb. 12 


2 


March 9 


4 





108 

116 
122 
121 
120 

118 



«4-l ° 

° m 

a "5 



Evening. 



Bertie Heart. . 

Mitchaline 

Georganna,2d. 
Belief Orange. 
Carrie Mitchell 

Average . . . 



A. J. C. C. 


5 


3 


A. J. 0. C. 


8 


6 


A. J. C. C. 


3 


2 


A. J. C. C. 


8 


6 


A. J. C. C. 


5 


3 



1884. 






Nov. 26 


1 


116 


1885. 






April 7 


2 1-2 


114 


Feb. 12 


2 1-2 


120 


Feb. 12 


1 1-2 


119 


March 9 


3 1-2 


116 

118 





3.25 

4.00 
4.00 
5,25 
4.50 

4.50 



S.25 

3.75 
3.75 
5.00 
4.25 

4.25 



No. 24.J 



91 



Morning and evening of November 29, 1885 y farm of Lewis S. 
Wisner ( Wisner Farm), WallMll, Orange county y cows in herd, 
6 y treatment, the very best y housing, good y food, hay. 

Morning's. 



Number of 
iuspection. 


Name of cow. 


Breed. 


o 
o 

o 


O C3 


Time of 

last 
calving. 


a 
'*-' '5c 

-2 a 


£.2 
o ^ 


o 

c 

o 










o 
bo 

< 


s.s 








o 










vears. 




1885. 








E. 3399 


Georganna, 2d A. J. 


C. C. 


3 


2 


Feb'ry 12 


2 1-2 


107 


5.50 


E. 3400 


Belle of Ora'ge 


A.J. 


C. C. 


8 


6 


Feb'ry 12 


1 3-4 


119 


5.75 


E. 3401 


Carrie Mitchell 


.A.J. 


C. C. 


5 


3 


March 9 

1884. 


3 


116 


5.25 


E. 3402 


Bertie Heart. . 


A.J. 


C. C. 


5 


3 


Nov'ber 26 

1885. 


1 3-4 


113 


4.75 


E. 3403 


Mitch aline 


A.J. 


C. C. 


8 


6 


April 7 


3 


117 


6. 


E. 3404 


Average .... 














113 


5.25 






Ev 


EXIXG't 












E. 3405 


Georganna, 2d 


A. J. 


C. C. 


3 


2 


Feb'rv 12 


2 1-4 


109 


5.25 


E. 3406 


Belle of Ora'ge 


A.J. 


C. C. 


8 


6 


Feb'ry 12 


1 1-2 


110 


5.50 


E. 3407 


Carrie Mitchell 


A.J. 


C. C. 


5 


3 


March 9 

18S4. 


2 3-4 


115 


5.25 


E. 3408 


Bertie Heart.. 


A. J. 


C. C. 


5 


3 


Nov'ber 26 

1885. 


2 


112 


4.50 


E. 3409 


Mitchaline.. .. 


A.J. 


c. c. 


8 


6 


April V 


3 


116 


5. 


E. 3410 


Average 








.... 






112 


5.25 



Morning and eve?img of December ] 6, 1885; farm of Lewis S. Wisner, 
Middletoivn, Orange county ; cows in herd, 5 ; treatment, kind ; 
housing, good; food, hay. 

Morning's Milking. 



Number of 
inspection. 


Name of cow. 


Breed. 


o 
o 

C4-I 

o 
o 


fcb 


-^ bi 

=M a 


z 


a ^ 

a D 

O 13 

"o o 

cS -o 


'o 

o iri 

•^ o 

il 

1%' 


o 

a S 
0) eS 

U u 

a. 


E. 3411 

E. 3412 

E. 3413 

E. 3414 

E. 3415 


Bertie Heart.. 
Mitchaline .... 
Georganna, 2d. 
Belle of Ora'ge 

Average ... 


yrs. 
A. J. C. C. 5 
A. J. C. C. 8 
A. J. C. C. 3 
A. J. C. C. S 


4 
6 

2 

I 


1885. 

November 

July 

April 

February . . , 


5 
4 

1 
1 


116 

116 

85 

98 

100 


4.00 
4.00 
5.00 
5.00 

4.50 


25 
25 
35 
35 

30 









Evening's Milking. 



E. 3416.. 
E. 3417.. 
E. 3418.. 
E. 3419 . . 



E. 3420. 



Belle of Orange 


A. 


J. 


C. 


c. 


Bertie Heart .. 


A. 


J. 


C. 


c. 


Georganna, 2d. 


A. 


J. 


c. 


c. 


Mitchaline 


A. 


J. 


c. 


c. 


Average . . . 








•• 



S 7 

5 4 

3 2 

8 6 



1885. 
February . . 
November., 

April 

July 



1 


98 


5.00 


3 


115 


4.00 


1 


86 


5.00 


3i 


116 


4.00 




101 


4.50 



34 
26 
34 

24 

31 



93 [SEIfATE 

" Willow Farm f herd of registered Jersey cattle; Leivis S.Wisner, 
proprietor, Middletow7i, Orange county, N. Y. 

Cows in herd, six. 

Treatment, kind. Each cow being' curried once every day. In the 
months of May, June, July, August and September, if the weather is 
stormy, the cows are stabled. In the months of October, November, 
December, January, February, March and April, they are also stabled 
except when being drivren to water, which is done three times each 
day. They are milked in the stable the year round. 

Housing, the very best. Stables partly under ground, well ventilated, 
with large roomy stalls. The water for the use of the cattle is pumped 
from a spring about five hundred yards from the stable by means of a 
hydraulic ram to a large trough situated in the stable yard. The 
water from this spring stands at a temperature of fifty-five degrees 
Fahrenheit in the warmest weather in summer. The trough used in 
the yard for receiving the water is thoroughly cleaned once each day 
in warm weather and twice each week in cold weather. The stable 
yard is sheltered by large barns on the west side and with sheds on 
the north and south sides ; the east side is not sheltered except by a 
fence. 

Food. In the months of May, June, July, August and September 
they are pastured on low-land, except when stabled in cold and stormy 
weather, when they are fed the best timothy hay with a small quantity 
of corn-meal. In the mouths of October, November and December 
they are fed the best of timothy hay and corn-fodder. In the months 
of January, February, March and April they are fed corn-meal, wheat 
middlings and bran with hay. 

The following is the pedigree of the above herd : 

1. Belle of Orange, No. 26,744, A. J. C. C. Born March 12, 1877. 
Sire, Hazlehurst, No. 761. Dam, Carrie, 5th, No. 1016. Dropped last 
calf February 12, 1885. This cow is considered by Mr. Wisner to be 
the best in his herd. She has never been tested but has made as high 
as twenty pounds of butter per week. 

2. Bertie Heart, No. 10,208, A. J. C. C. Born September 14, 1879. 
Sire, Pompus, No. 2881. Dam, Bertie Morton 2d, No. 9939. 
Dropped last calf September 25, 1885. This cow has never been tested, 
but she has made as high as sixteen pounds of butter per week. 

3. Carrie Mitchell, No. 26,882, A. J. C. C. Born June 9, 1880. 
Sire, Tomnoddy, No. 3260. Dam, Carrie, 5th, No. 1016. Dropped 
last calf March 9, 1885. This cow has never been tested, but she has 
made as high as fourteen pounds of butter per week. 

4. Micheline, No. 22,064, A. J. C. C. (imported). Born February 
15, 1881. Sire, Cetewayo, P., No. 224, C. Dam, Michehne, F., No. 
3128, C. Dropped last calf July 8, 1885. This cow has made as high 
as nineteen pounds of butter per week. 

5. Bobby's Eose, No. 24,424 (imported). Born December 9, 1881. 
Sire, Bobby P., No. 208, H. C. Dam, Cauliflower F., No. 2543, C. 
Dropped last calf December 16, 1884. Now due. This cow has made 
as high as nineteen pounds of butter per week. 

6. Georgiana 2d, No. 22,126, (imported). Born October 28, 1882. 
Sire, Leadu by Cetewayo, P., No. 224, C. Dam, Georgiana, F., No. 



No. 24.] 



93 



43 C. Dropped last calf April 7, 1885. This cow has made as high as 
eighteen pounds of butter per week. 

Mr. Wisner has one of the finest two year old Jersey bulls in this 
section of the State. At the Orange county fair in September, 1884, 
he received first premium, the bull then being but one year old. 

At the State fair held in Albany in September, 1885, Mr. "Wisner 
received a second joremium on the bull, there being several on exhibi- 
tion from difierent sections of the State, showing that Mr. Wisner's 
exhibition was of no mean order. 

The above herd was inspected by me once each month from April, 
1885, to January, 1886. The inspections were made of the milk given 
by each cow at both the morning and evening milkings. The tests 
used were the lactometer at a temperature of sixty degrees Fahrenheit 
for the purpose of obtaining the amount of the specific gravity ; the 
lacteoscope for the purpose of obtaining the amount of butter fat ; 
the cream gauge for the purpose of obtaining the per cent of cream. 

Respectfully submitted, 

SAMUEL J. WHITE, 

Inspector. 

Inspection letter *'E." 

Evening of August 24, 1885 ; Fallshurgh, Sullivan county ; farm 
of Andrew B. Baxter; cotus in herd, 24; treatment, kind; housing, 
good ; food, upland pasture. 



Number of 
inspection. 



E. 2789 
E. 2790 
E. 2791 
E. 2792, 

E.2793, 

E. 2794, 
E. 2795. 

E. 2796. 

E. 2797, 

E. 2798. 

E. 2799, 

E. 2800, 
E. 2801, 

E. 2802. 
E. 2803. 

E. 2804, 

E. 2805 



Name of cow. 



Breed. 



Stag Native. 

Spot Native. 

Roney Native. 

Peggy Native. 

Bill Wood Native. 

White Native. 

Topsie Native. 

Armstrong Native. 

Sammie Native. 

Duckey Native. 

Nate Native. 

Miller ( Native. 

Hammond i Native. 



Beckey , 
CoUard. 



Native. 
Native. 



Jennie Nativ 

Average 



yrs, 

10 

9 

5 

6 

7 

9 
8 

4 

6 



n 



Time of last 
calving. 



1885. 

April . . 

March 

June , 

March , 

1884. 
October 

1885. 

April 

May 

'1884. 

May , 

"1885. 
April 

1884. 
March 

1885. 
February . . . 

1884. 

April 

December . , 

1885. 

March 

April 

1884. 
October 



5 3 


"5 . 
S ^ 


1 5 


108 


1 5 


102 


6 


110 


4 


110 


! 2 

1 


106 


6 


106 


6 


102 


4 


106 


3 


100 


2 


112 


4 


108 


3 


108 


2 


100 


4 


104 


3 


104 


2 


105 




108 



3.25 
3.00 
3.50 
3.50 

4.25 

3.50 
3.00 

3.00 

3.25 

3.25 

3.00 

3-75 
3.00 

3.50 
4.50 

4.50 

3.50 



94 



[Senate 



Calculated analyses, August 24, 1885 ; sixteen cows owjied by Andi^eio 
B. Baxter, FaJlshurgh, Sullivan county ; evening's milking. 



Number of Inspection. 




2 
1 


ri 
^ 


o 
« . 


o 

eS 

© u 
C CS 

CS "J 

O 


i 


E. 2789 


87-54 


12-46 • 


3-25 


9-21 


8-53 


0-68 


E. 2790 


88 
87 
87 
86 
87 
88 
88 
88 
87 
88 
87 
89 
87 
86 
86 


66 
06 
06 
42 
37 
95 
01 
15 
33 
49 
90 
26 
43 
00 
18 


12 
12 
12 
13 
12 
12 
11 
11 
12 
12 
13 
11 
12 
14 
13 


34 
94 
94 
58 
63 
05 
99 
85 
77 
51 
10 
74 
47 
00 
82 


3 
3 
3 
4 
3 
3 
3 
3 
3 
3 
3 
3 
3 
4 
4 


75 
50 
50 
25 
50 
50 
00 
25 
25 
50 
75 
50 
50 
50 
50 


8 
9 
9 
9 
9 
8 
8 
8 
9 
9 
9 
8 
8 
9 
9 


59 
44 
44 
33 
13 
55 
99 
60 
25 
01 
35 
24 
97 
50 
32 


7 
8 
8 
8 
8 

rv 
i 

8 
7 
8 
8 
8 
7 
8 
8 
8 


91 
76 
76 
65 
45 
87 
31 
92 
84 
33 
57 
56 
29 
82 
64 



















68 


E. 2791 


68 


E. 2792 


68 


E. 2793 


68 


B. 2794 

E. 2795 


68 
68 


E. 2796 


68 


E. 2797 


68 


E. 2798 


68 


E. 2799 


68 


E. 2800.,. 


68 


E. 2801 


68 


E. 2802 


68 


E. 2803 


68 


E. 2804 


68 


E. 2805 


(^ 


Lver 


age, 


see 


Pf 


ige 


61. 


) 











No. 24.] 



95 



Morning of August 25, 1885, FalUhurgh, Sullivan county ; farm of 
Andrew B. Baxter; cows in herd, 24; treatment, hind ; lioiising, 
good ; food, tipla7id pasture. 



Number 
of inspec- 
tion. 



E. 2806 . , 
E. 2807 . . 
E. 2808 . . 
E. 2809 . . 

E. 2810 . . 

E. 2811 .. 
E. 2812 .. 

E. 2813 .. 

E. 2814.. 

E. 2815 .. 

E. 2816.. 

E. 2817 .. 
E. 2818.. 

E. 2819 .. 
E. 2820 .. 

E. 2821 . . 
E. 2822 . . 



Name of cow. 



Stag . . 
Spot .. 
Roney. 
Peggj. 



Bill Wood , 



White. 
Topsy . 



Armstrong. 
Sammie . ,. 

Duckey 

Nate 



Miller 

Hammond . 



Beckey. 
Collard. 



Jennie.. . 
Average. 



Breed. 



Native. 
Native. 
Native. 
Native. 

Native. 

Native. 
Native. 

Native. 

Native. 

Native. 

Native. , 



Native. 
Native. 



Native. 
Native. 



Native. 



yrs. 



-Sa 



Time of 

last 
calving. 



1885. 
April . . 
March . . 
June .. . 
March. . 

1684. 
October 

18S5. 

April 

Mav .... 

1884. 
May. . . 

1885. 
April 

1884. 
March .. 

1885. 
Feb 

1884. 

April 

Dec , 

1885. 
March . . . 
April.. ., 

1884. 
October . 






105 
103 
112 
110 

116 

110 
101 
108 

105 

114 

105 

110 

100 
106 

107 
105 

106 



3.25 
3.00 
3.50 
3.50 

4.25 

3.00 
3.00 

3.50 

3.25 

3.75 

3.00 

3.75 
3.00 

3.25 
3.50 

4.50 
3.75 



96 



[Senate 



Calculated analyses, August 25, 1885 ; sixteen cows oivjied by Andrew 
B. Baxter, Fallshurgh, Sullivan county. 3Ior7iing's milking. 



Number of inspection. 


u 

o 

a 


Total soHds. 


1 


a 


U 

Is 


i 


E. 2806 

E. 2807 


87 
86 
86 
87 
85 
87 
88 
87 
87 
86 
88 
86 
89 
87 
87 
86 

U 


77 
26 
91 
07 
41 
70 
69 
22 
77 
44 
40 
76 
41 
68 
48 
18 

iver 


12 
11 

13 
12 
14 
12 
12 
12 
12 
13 
12 
13 
12 
12 
12 
13 

age, 


23 
74 
09 
93 
59 
30 
11 
78 
23 
56 
60 
25 
43 
32 
52 
82 

see 


3 
3 
3 
3 
4 
3 
3 
3 
3 
3 
3 
3 
3 
3 
3 
4 

P 


25 
00 
50 
50 
25 
00 
75 
50 
25 
75 
75 
75 
50 
25 
50 
50 

ige 


8 
8 
9 
9 
10 
9 
8 
9 
8 
9 
8 
9 
8 
9 
9 
9 

61. 


98 
74 
59 
43 
34 
30 
56 
28 
98 
81 
85 
50 
93 
06 
02 
32 

) 


8 
8 
8 
8 
9 
8 
7 
8 
8 
9 
8 
8 
7 
8 
8 
8 


30 
06 
91 
75 
66 
62 
86 
60 
30 
13 
.17 
82 
41 
20 
34 
64 




















68 
68 


E. 2808 


68 


E. 2809 


68 


E. 2810 


68 


E. 2811 


68 


E. 2812 


68 


E. 2813 


68 


E. 2814 


68 


E. 2815 


68 


E. 2816 


68 


E. 2817 


68 


E. 2818 


68 


E. 2819 


68 


E. 2820 


68 


E. 2821 

E. 2822 


68 



with porcelain, to remove bacterial organisms. Chemists filter the 
very reagents which they employ in their analyses, knowing well that 
no weakening of the solutions is thus caused, and physicians and 
pharmacists constantly nse the same process in their practice. 

In view of the uncertainty of both chemical and biological examina- 
tions in the present state of our knowledge, the greatest importance at- 
taches to the purely physical inspection of the surroundings of a 
source of water-supply to ascertain if there be any possible danger 
of its contamination, and if this be discovered, and cannot be surely 
prevented, the water is to be shunned, irrespective of all analytical 
testimony in its favor. As Corfield observes, " the average quality 
of a drinking water supplied to a place is not the matter of most im- 
portance, and, indeed, is rather a fallacious guide. What we want 
to know is the quality of the worst sample that the public are likely 
to be supplied with at any time." Simo I's statement, that " it ought 
to be an absolute condition for a public water supply that it should 
be u neon tamin able by drainage," is indorsed by the opinion of 
Parkes (Quain's Diet.) that "the great point in choosing water is, 
in practice, its freedom from any change of contamination with ex- 



No. 24.] 



97 



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[Sen. Doc. No. 24.] 



13 



98 [Senate 

Calculated analysis^ August 27, 1885; twel've cows ovmed hy Elias 
Newkirk^ Fallsburgh^ Sullivan county, evening'' s inilking. 



Number of 
inspection. 


Water. 


Total 
solids. 


Fat. 


Solids not 
fat. 


Sugar and 
caseine. 


Salts. 


E. 2823 


87-16 


12-89 


3-25 


9-64 


8-96 


0-68 


E. 2824 


88 


46 


11 


54 


3 


00 


8-54 


7 


86 





68 


E. 2825 


88 


58 


11 


67 


3 


00 


8-67 


7 


99 





68 


E. 2826 


87 


60 


12 


40 


3 


00 


9-40 


8 


72 





68 


E. 2827 


85 


88 


14 


12 


4 


50 


9-62 


8 


94 





68 


E. 2828 


86 


59 


13 


41 


4 


00 


9-41 


8 


73 





68 


E. 2829 


87 


47 


12 


53 


3 


00 


9-53 


8 


85 





68 


E. 2830 


88 


46 


11 


54 


3 


00 


8-54 


7 


86 





68 


E. 2831 


87 


54 


12 


46 


3 


00 


9-46 


8 


78 





68 


E. 2832 


87 


85 


12 


15 


3 


00 


9-15 


8 


47 





68 


E. 2833 


87 


77 


12 


28 


3 


25 


8-98 


8 


30 





68 


E. 2834 


87-85 


12 


15 


3-00 


9-15 


8-47 





68 


E. 2835 


(Aver 


asfe, sen 


paere 61-^ 


















r"&^ 









Calculated analysis^ August 27, 1885/ twelve cows owned hy Elias 
Newkirkj Fallsburgh, Sullivan county i morning'' s milking. 



Number of 
inspection. 



E. 2836. 
E. 2837. 
E. 2838. 
E. 2839. 
E. 2840. 
E. 2841. 
E. 2842. 
E. 2843. 
E. 2844. 
E. 2845. 
E. 2846. 
E. 2847. 

E. 2848. 



Water. 


Total 
solids. 


Fat. 


Solids not 
fat. 


Sugar and 
caseine. 


86-59 


13-41 


4-00 


9-41 


8-73 


87 


06 


12 


94 


3 


75 


9 


19 


8-51 


88 


08 


11 


92 


3 


00 


8 


92 


8-24 


87 


23 


12 


77 


3 


00 


9 


77 


9-09 


85 


32 


14 


68 


5 


00 


9 


68 


9-00 


85 


50 


14 


50 


4 


50 


10 


00 


9-33 


87 


39 


12 


61 


3 


00 


9 


61 


8-93 


88 


08 


11 


92 


3 


00 


8 


92 


8-24 


86 


85 


13 


15 


3 


25 


9 


90 


9-22 


87 


54 


12 


46 


3 


25 


9 


21 


8-53 


86 


97 


13 


03 


3 


50 


9 


53 


8-85 


87-85 


12-15 


3-25 


8 


90 


8-22 


U 


Wer 


age, 


see 


page 


61.) 










Salts. 



-68 
-68 
-68 
-68 
•68 
-68 
-68 
-68 
-68 
-68 
-68 
-68 



No' 24. j 



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100 



[Senate 



Calculated analysis, August 31, 1885 ; nineteen coios oioned hy 
Increase C. Jordan, Wallkill, Orange county. Evening's milking. 



Number of inspection. 


Water. 


Total 
solids. 


Fat. 


Solids 
not fat. 


Sugar- 
caseine. 


Salts. 


E. 2849 


86-59 


13-41 


4-on 


9-41 


8-'?3 


0-fiS 


E. 2850 


88 

88 
88 
87 
86 
88 
87 
87 
86 
87 
88 
87 
85 
87 
86 
87 
84 
87 


20 
16 
71 
54 
61 
16 
34 
93 
42 
81 
08 
46 
81 
20 
97 
62 
57 


11 
11 
11 

12 
13 
11 
12 
12 
13 
12 
11 
12 
14 
12 
13 
12 
15 
12 


80 
84 
54 
46 
39 
84 
66 
07 
58 
19 
92 
54 
19 
80 
03 
38 
43 


3 
3 
3 
3 
3 
3 
3 
3 
4 
3 
3 
3 
4 
3 
3 
3 
4 
3 


00 
00 
00 
25 
25 
00 
50 
00 
25 
25 
00 
25 
25 
50 
50 
50 
50 

.^0 


8 
8 
8 
9 

10 
8 
9 
9 
9 
8 
8 
9 
9 
9 
9 
8 

10 
8 

61 


80 
84 
54 
21 
14 
84 
16 
07 
33 
94 
92 
29 
94 
33 
53 
•88 
-93 
-88 

) 


8 
8 

7 
8 
9 
8 
8 
8 
8 
8 
8 
8 
9 
8 
8 
8 
10 
8 


12 
16 
86 
53 
46 
16 
48 
39 
65 
26 
24 
61 
26 
65 
85 
20 
25 
20 























68 


E. 2851 


68 


E. 2852 


68 


E. 2853 


68 


E. 2854 


68 


E. 2855 


68 


E. 2856 


68 


E. 2857 


68 


E. 2858 


68 


E. 2859 


68 


E. 2860 


68 


E. 2861 


68 


E. 2862 


68 


E. 2863 

E. 2864 


68 
68 


E. 2865 


68 


E. 2866 


68 


E. 2867 


68 


E. 2868 


' ( \ vpr 


affe. RPft 


nnfffi 





























Calculated analysis, Scpteniber 1, 1885, nineteen coivs owned by 
Increase G. Jordan, Wallkill, Orange county. Morning'' s milking. 



Number of inspection. 


Water. 


Total 
solids. 


Fat. 


Solid 
not fat. 


Sugar- 
caseine. 


Salts. 


E. 2860 


85-88 

87-06 
87-69 
88-48 
86-74 
86-29 
86-74 
87-85 
88-01 
86-90 
87-21 
88-16 
86-50 
85-57 
86 ' 9b 
87-69 
86-75 
85-81 
86-97 

(Aver 


14-12 
12-94 
12-31 
12-52 
13-26 
13-71 
13-26 
12-15 
11-99 
13-10 
12-79 
11-84 
13-50 
14-43 
13-02 
12 31 
13-25 
14 19 
13-03 

age, see 


4-50 
3-50 
3-25 
3-75 
4-00 
3-50 
4-00 
3-50 
3-00 
3-75 
3-75 
3-00 
4-25 
4-25 
3-75 

3 25 
3-75 

4 25 
4-00 

page 


9-62 


8-94 


68 


E. 2870 


9 
9 
8 
9 

10 
9 
8 
8 
9 
9 
8 
9 

10 
9 
9 
9 
9 
9 

61 


44 
06 
77 
26 
21 
26 
66 
99 
35 
04 
84 
25 
18 
27 
06 
50 
•94 
■03 

) 


8 
8 
8 
8 
9 
8 
7 
8 
8 
8 
7 
8 
9 
8 
8 
8 
9 
8 


76 
20 
09 
58 
53 
58 
98 
31 
67 
36 
98 
57 
50 
59 
38 
82 
26 
35 


0-68 


E. 2871 


0-68 


E. 2872 

E, 2873 


0^68 
0^68 


E. 2874 


0^68 


E. 2875 


0^68 


E. 2876 


0^68 


E. 2877 


0-68 


E. 2878 


0^68 


E. 2879 


0^68 


E. 2880 


0-68 


E. 2881 


0-68 


E. 2882 


0-68 


E. 2883 


0-68 


E. 2884 


0.68 


E. 2885 


0-68 


E. 2876 


68 


E. 2887 


0-68 


E. 2888 















No. 24] 



101 



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102 



[Senate 



Calculated analysis, September 3, 1885 ; ticenty-five coids ; owned hy 
Mattlieiv Writer, Mount Hope, Orange county. Evening's milking. 



Number of inspection. 


Water. 


Total 
solids. 


Fat. 


Solids 
not fat. 


Sugar- 
caseine. 


Salts. 


E. 2889 


87-4-fi 


12-54 


3-25 


9-29 


8 • CI 


0-68 


E. 2890 


87 
87 
8G 
83 
88 
8G 
87 
87 
86 
87 
87 
86 
87 
88 
87 
87 
87 
87 
87 
87 
87 
87 
87 
86 


37 
77 
42 
05 
70 
08 
85 
45 
11 
30 
45 
42 
06 
24 
53 
37 
92 
14 
68 
27 
83 
29 
37 
8^, 


12 
12 
13 
16 
11 
13 
12 
12 
13 
12 
12 
13 
12 
11 
12 
12 
12 
12 
12 
12 
12 
12 
12 
13 


63 
23 

58 
95 
30 
92 
15 
55 
89 
70 
55 
58 
94 
76 
47 
63 
08 
86 
32 
63 
17 
71 
63 
18 


3 
3 
4 
6 
3 
4 
3 
3 
4 
3 
3 
4 
3 
3 
3 
3 
3 
3 
3 
3 
3 
3 
3 
3 


50 
25 
25 
00 
25 
25 
25 
50 
50 
50 
50 
25 
50 
00 
50 
75 
25 
50 
50 
75 
50 
75 
50 
75 


9 

8 
9 
9 
8 
9 
8 
9 
9 
9 
9 
9 
9 
8 
8 
8 
8 
9 
8 
8 
8 
8 
9 
9 


13 

98 

33 

95 

05 

67 

90 

05 

39 

20 

05- 

33 

44 

76 

97 

88 

83 

36 

82 

88 

67 

96 

13 

43 


8 

8 
8 
9 
7 
8 
8 
8 
8 
8 
8 
8 
8 
8 
8 
8 
8 
8 
8 
8 
7 
8 
8 
8 


45 
30 
65 
27 
37 
99 
22 
37 
71 
72 
37 
65 
76 
08 
29 
20 
15 
68 
14 
20 
99 
28 
45 
75 




























68 


E. 2891 


68 


E. 2892 


68 


E.2893 

E. 2894 


68 
68 


E. 2295 


68 


E. 2896 


68 


E. 2897 


68 


E. 2898 


68 


E. 2899 


68 


E. 2900 


68 


E. 2901 


68 


E. 2902 

E. 2903 

E. 2904 


68 
68 
68 


E. 2905 

E. 290G 


68 
68 


E. 2907 

E. 2908 


68 
68 


E. 2909 


68 


E. 2910 


68 


E. 2911 


68 


E. 2912 


68 


E. 2913 


68 





























No. 24.1 



103 



Calculated analysis, Septemher 4, 1885 / twenty-five cows owned hy 
Matthew Writer, Mount Hojpe, Orange county. Morning's milk- 
ing. 



Number of inspection. 


Water. 


Total 
solids. 


Fat. 


Solids 
not fat. 


Sugar- 
caseine. 


Salts. 


E. 2915 


87-41 


12-59 


3-25 


9-34 


8-66 


0-68 


E. 2916 


87 

86 

86 

83 

88 

86 

87 

86 

86 

87 

86 

86 

87. 

88- 

87 

86- 

87i 

87 

87 

87 

87 

87 

87 

87 


14 
90 
16 
90 
46 
06 
55 
98 
69 
14 
97 
58 
38 
08 
46 
89 
37 
37 
77 
21 
29 
22 
21 
05 


12 
13 
13 

16 

n 

13 
12 
13 
13 
12 
13 
13 
12 
11 
12 
13 
12 
12 
12 
12 
12 
12 
12 


86 
10 
84 
10 
54 
94 
45 
02 
31 
86 
03 
42 
62 
92 
54 
11 
63 
63 
23 
79 
71 
78 
79 
95 


3 
3 
4 
6 
3 
4 
3 
3 
4 
3 
4 
4 
3 
3 
3 
4 
3 
3 
3 
3 
3 
3 
3 
4 


■50 
75 
25 
00 
25 
50 
25 
75 
25 
50 
00 
25 
25 
00 
25 
25 
75 
50 
25 
75 
75 
50 
75 
00 


9 
9 
9 
10 
8 
9 
9 
9 
9 
9 
9 
9 
9 
8 
9 
8 
8 
9 
8 
9 
8 
9 
9 
8 


36 
35 

59 
10 
29 

44 
20 
27 
06 
36 
03 
17 
37 
92 
29 
86 
88 
13 
98 
04 
96 
28 
04 
95 


8 
8 
8 
9 
7 
8 
8 
8 
8 
8 
8 
8 
8 
8 
8 
8 
8 
8 
8 
8 
8 
8 
8 
8 


68 
67 
91 
42 
61 
76 
52 
59 
38 
68 
35 
49 
69 
24 
61 
18 
20 
45 
30 
36 
28 
60 
36 
97 














2 













68 


E. 2917 


68 


E. 2918 


68 


E. 2919 


68 


E 2920 


68 


E. 2921 


63 


E. 2922 


68 


E. 2923 


68 


E. 2924 


68 


E. 2925 


68 


E. 2926 


68 


E 2927 


68 


E. 2928 


68 


E. 2929 


68 


E. 2930 

E. 2931 


68 
68 


E. 2932 


68 


E 2933 


68 


E. 2934 


68 


E. 2935 


68 


E. 2936 


68 


E. 2937 


68 


E. 2938 


68 


E. 2939 


68 





























104 



[Senate 



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No. 24.] 



105 



Calculated analysis September 7, 1885 ; twelve cows ovnicd ly William 
C. Doi(j, Walton, Delaware county. Evening's milking. 



Kuinljer of inspection. 


Water. 


Total 
golidii 


Fat. 


* Solids 
nut fat. 


Sugar- 
caseitie. 


Salts. 


E. 2941 


87-13 


12-87 


3-75 


9-12 


8-44 


0-08 


E. 2942 






84-46 


15-54 


5 


25 


10 


29 


9 


01 





08 


E. 2943 






87-08 


12-32 


3 


50 


8 


82 


7 


90 





08 


E. 2944 






87-08 


12-32 


3 


50 


8 


82 


7 


90 





08 


E. 2945 






80-90 


13-10 


4 


00 


9 


10 


8 


42 





08 


E. 2940 






87-29 


12-71 


3 


75 


8 


90 


8 


28 





08 


E. 2947. . . . . 






87-20 


12-80 


4 


00 


8 


80 


8 


12 





08 


E. 2948. • • • • 






84-40 


15-54 


5 


25 


10 


29 


9 


01 





08 


E. 2949 






87-13 


12-87 


3 


75 


9 


12 


8 


44 





08 


E. 2950 






87-54 


12-40 


3 


25 


9 


21 


8 


53 





08 


E. 2951 






80-57 


13-43 


4 


50 


8 


93 


8 


25 





08 


E, 2952 






80-03 


13 - 97 


4 


50 


9 


47 


8 


79 





08 


E. 2953 


(Average 


see page 


01.) 







.... 



Calculated analysis, September 8, 1885; Twelve coivs oioned by William 
0. Doig, Walton, Delaware county ; viorning^s milking. 



Number of inspection. 


Water. 


Total 
solid.-i. 


Fat. 


Solids 
not fat. 


Sugar- 
caseine. 


Salts. 


E. 2954 


80-90 


13-10 


3-75 


9-85 


8-07 


0-08 


E. 2955 .... 






84 


23 


15 


77 


5 


25 


10 


52 


9 


84 





08 


E. 2950 .... 






87 


01 


12 


39 


3 


50 


8 


89 


8 


21 





08 


E. 2957 .... 






87 


05 


12 


95 


4 


00 


8 


95 


8 


27 





08 


E. 2958 .... 






80 


74 


13 


20 


4 


00 


9 


20 


8 


58 





08 


E. 2959 .... 






87 


21 


12 


79 


3 


75 


9 


04 


8 


30 





08 


E. 2900 .... 






87 


37 


12 


03 


3 


75 


8 


88 


8 


20 





08 


E. 2901 .... 






84 


04 


15 


30 


5 


25 


10 


11 


9 


43 





08 


E. 290 i .... 






87 


13 


12 


87 


3 


75 


9 


12 


8 


44 





08 


E. 2903 .... 






87 


77 


12 


23 


3 


25 


8 


98 


8 


30 





08 


E. 2904 






80 


07 


13 


93 


4 


50 


9 


43 


8 


75 





08 


E. 2905 .... 






84-71 


14-29 


4 


75 


9 


54 


8-80 





08 


E. 2900 


(Avcraefo 


see pae^e 


(Sl.\ 



































[Sen. Doc. No. 24.] 



14 



106 



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No. 34.] 



107 



"^ "^ ^ ^ ^ 



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108 



[Senate 



Calculated analysis, September 10, 1885 ; thirty-one coios oivtied by 
Ebenezer Wood, Walton, Delaware county. Evening's milkiny. 



Number of inspection. 



E. 2967 
E. 2968 
E. 2969 
E. 2970 
E. 2971 
E. 2972 
E. 2973 
E. 2974 
E. 2975 
E. 2976 
E. 2977 
E. 2978 
E. 2979 
E. 2980 
E. 2981 
E. 2982 
E. 2983 
E. 2984 
E. 2985 
E. 2986 
E. 2987 
E. 2988 
E. 2989 
E. 2990 
E. 2991 
E. 2992 
E. 2993 
E. 2994 
E. 2995 
E. 2996 
E. '2997 

E. 2998 



Water. 



85 

87 



86 
87 
84 
85 
85 
85 
84 
86 
85 
86 
87 
86 
85 
88 
85 
85 
87 
86 
84 
84 
85 
85 
86 
85 
86 
86 
85 



• 72 
•68 
•24 

• 24 
•74 
.44 
•79 
•66 
•79 
•78 
•21 
•82 
•77 
•66 
•76 
•42 
•22 
•02 
•95 
•56 
•76 
•34 
•61 
•61 
•32 
•08 
•21 
•64 
•19 
•34 

• 95 



Total 
solids. 



(Aver 



14 
12 
11 
13 
13 
12 
15 
14 
14 
14 
15 
13 
14 
13 
12 
13 
14 
11 
14 
14 
12 
13 
15 
15 
14 
14 
13 
14 
13 
14 
14 



28 
32 
76 
76 
26 
56 
21 
34 
21 
22 
79 
18 
23 
34 
24 
58 
78 
98 
05 
14 
24 
66 
39 
39 
68 
92 
79 
36 
81 
%% 
05 



ase, see 



Eat 


Solids 


Sugar- 




not fat. 


caseine. 


4^50 


9.78 


9^10 


3 


50 


8 


82 


8 


14 


3 


00 


8 


•76 


8 


• 08 


4 


25 


9 


•51 


8 


• S3 


4 


00 


9 


•26 


8 


•58 


3 


75 


8 


81 


8 


•13 


5 


00 


10 


21 


9 


•53 


4 


75 


9 


59 


8 


91 


4 


75 


9 


46 


8 


•78 


5 


00 


9 


22 


8 


54 


6 


00 


9 


79 


9 


11 


4 


00 


9 


18 


8 


50 


4 


50 


9 


73 


9 


05 


4 


00 


9 


34 


8 


66 


3 


50 


8 


74 


8 


06 


4 


25 


9 


33 


8 


65 


5 


75 


9 


03 


8 


35 


3 


50 


8 


48 


7 


80 


4 


50 


9 


55 


8 


87 


4 


50 


9 


94 


9 


26 


3 


50 


8 


74 


8 


06 


4 


50 


9 


16 


8 


48 


5 


50 


9 


89 


9 


21 


5 


50 


9 


89 


9 


21 


5 


00 


9 


68 


9 


00 


5 


25 


9 


67 


8 


99 


4 


50 


9 


29 


8 


61 


4 


75 


9 


61 


8 


93 


4 


25 


9 


56 


8 


88 


4 


50 


9 


16 


8 


48 


4 


50 


9 


55 


8^87 


pj 


ige 


61. 


) 







Salts. 



•68 
•68 
•68 
•68 
•68 
•68 
•68 
•68 
•68 
•68 
•68 
•68 
•68 
•68 
•68 
•68 
•68 

• 68 
•68 
•68 
•68 
•68 

• 68 
•68 

• 68 
•68 
•68 
•68 
•68 
•68 

• 68 



No. 34.] 



109 



Calculated analysis, August 24, 1885 ; tldrty-one cows otvned by 
Sbenezer Wood, Walton, Delaioare county ; Morning\i milking. 



Number of Inspection. 



E. 3999 
E. 3000 
E. 3001 
E. 3003 
E. 3003 
E. 3004 
E. 3005 
E. 300G 
E. 3007 
E. 3008 
E. 3009 
E. 3010 
E. 3011 
E. 3013 
E. 3013 
E. 3014 
E. 3015 
E. 3016 
E. 3017 
E. 3018 
E. 3019 
E. 3030 
E. 3031 
E. 3033 
E. 3033 
E. 3034 
E. 3035 
E. 3036 
E. 3037 
E. 3038 
E. 3039 

E. 3030 



Water. 



85 

87 
88 
86 
86 
87 
84 
85 
85 
85 
84 
86 
85 
86 
87 
86 
85 
88 
86 
85 
87 
86 
84 
84 
85 
85 
86 
85 
86 
86 
85 



75 
39 
34 
34 
74 
44 
78 
83 
89 
71 
05 
83 
77 
66 
76 
43 
33 
30 
03 
34 
68 
34 
61 
61 
33 
08 
31 
64 
19 
34 
95 



(Aver 



Total 
solids. 



14 
13 
11 
13 
13 
13 
15 
14 
14 
14 
15 
13 
14 
13 
13 
13 
14 
13 
13 
14 
13 
13 
15 
15 
14 
14 
13 
14 
13 
13 
14 



25 
71 
76 
76 
36 
56 
22 
18 
11 
29 
95 
18 
23 
34 
34 
58 
78 
70 
97 
66 
33 
66 
39 
39 
68 
93 
79 
36 
81 
66 
05 



age, see 



Fat. 



50 

75 
00 
35 
00 
75 
00 
75 
75 
00 
00 
00 
50 
00 
50 
35 
75 
50 
50 
75 
50 
50 
50 
50 
00 
35 
50 
75 
35 
50 
50 



page 



Solids 
not fat. 



•70 
•96 
•76 
•51 
•36 
•81 
•23 
.43 
•36 
•39 
• 95 
•18 
•73 
•34 
•74 
•33 
•03 
•30 
•47 
•91 
•83 
•16 
•89 
•89 
•68 
•67 
•39 
•61 
•56 
■15 
•55 



61.) 



Sugar 

and 

caseine. 



02 
38 
08 
83 
58 
13 
54 
75 
68 
61 
37 
50 
05 
66 
06 
65 
35 
53 
79 
23 
14 
48 
21 
21 
00 
99 
61 
93 
88 
48 
87 



Salts. 



•68 
•68 
•68 
•68 
•68 
•68 
•68 
•68 
■68 

• 68 
•68 
•68 
•68 
•68 

• 68 
•68 
•68 
•68 
•68 
•68 
•68 
■68 

• 68 
•68 
•68 
■68 
•68 
•68 
•68 

• 68 
•68 



110 



[Senate 






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Ill 



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112 



[Senate 



Calculated analysis, September 14, 1885 ; twenty .cows owned hy Samuel 
D. Smith, Wawarsing, Ulster county. Evening's milking. 



Number of 
iuspectiou. 



E. 3031 
E. 3032 
E. 3033 
E. 3034 
E. 3035 
E. 3036 
E. 3037 
E. 3038 
E. 3039 
E. 3040 
E, 3041 
E. 3043 
E. 3043 
E. 3044 
E. 3045 
E. 3040 
E. 3047 
E. 3048 
E. 3049 
E. 3050 

E. 3051 



Water. 



87 
87 
86 
87 
87 
87 
87 
87 
86 
87 
86 
85 
86 
86 
87 
88 
86 
86 
86 
87 



•39 
•92 
•69 
•37 
•55 
•92 
•83 

• 39 
•58 
•60 
•36 

• 95 
•50 
•42 

• 15 
•00 
•35 
•96 

• 59 
•35 



(A vera 



Total 
solids. 



12 
12 
13 
12 
12 
12 
12 
12 
13 
12 
13 
14 
13 
13 
12 
12 
13 
13 
13 
12 



•61 
•08 
•31 
•63 
•45 
•08 
•17 
•64 
•42 

• 40 
•04 
•05 
•50 
•58 
•85 
•00 

• 65 
•04 
•41 

• 65 



ge, see pa 



Pat. 


Solid 


snot 


Si 


gar- 




fat. 


caseine. 


3^75 


8.86 


8-18 


3 


25 


8 


83 


8 


15 


3 


75 


9 


56 


8 


88 


3 


50 


9 


13 


8 


45 


3 


50 


8 


95 


8 


27 


3 


25 


8 


83 


8 


15 


3 


50 


8 


67 


7 


99 


3 


75 


8 


86 


8 


18 


4 


00 


9 


42 


8 


74 


3 


50 


8 


90 


8 


22 


3 


75 


9 


29 


8 


61 


4 


25 


9 


80 


9 


12 


4 


00 


9 


50 


8 


82 


4 


25 


9 


33 


8 


65 


3 


00 


9 


85 


9 


17 


3 


25 


8 


75 


8 


07 


4 


00 


9 


65 


8 


97 


4 


00 


9 


04 


8 


36 


3 


75 


9 


66 


8 


98 


3 


50 


9-15 


8 


47 


ge61 


•) 











Salts. 



•68 

•68 
•68 
•68 

• 68 
•68 
•68 
•68 
•68 
•68 

• 68 
•68 
•68 

• 68 
•68 
•68 
•68 
■68 
•68 

• 68 



No. 24.] 



113 



Calculated analysis, September 15, 1885 ; tioenty cows oioned by 
Samuel D. Smith, Wawarsing, Ulster county. Morning's milking. 



Number of inspection. 


Water. 


Total 
solids. 


Fat. 


Solids 
not fat. 


Sugar- 
caseine. 


Salts. 


E 3052 


87-29 


12 • 71 


3-75 


8-96 


8 28 


0-68 


E. 3053 


87 
86 
87 
87 
86 
87 
87 
86 
87 
87 
86 
86 
86 
86 
88 
86 
87 
86 
87 


06 
69 
06 
29 
69 
37 
39 
20 
04 
55 
01 
50 
20 
83 
00 
25 
12 
89 
37 


12 
13 
12 
12 
13 
12 
12 
13 
12 
12 
13 
13 
13 
13 
12 
13 
12 
13 
12 


94 
31 

94 
71 
31 
63 
61 
80 
96 
45 
99 
50 
80 
17 
00 
75 
88 
11 
63 


3 
3 
3 
3 
3 
3 
3 
4 
4 
3 
4 
4 
4 
3 
3 
4 
4 
3 
3 


50 
75 
75 
50 
75 
50 
75 
00 
00 
50 
50 
00 
00 
25 
25 
00 
00 
75 
50 


9 
9 
9 
9 
9 
9 
8 
9 
8 
8 
9 
9 
9 
9 
8 
9 
8 
9 
9 


44 
56 
19 
21 
56 
13 
86 
80 
96 
95 
49 
50 
80 
92 
75 
75 
88 
•36 
13 


8 
8 
8 
8 
8 
8 
8 
9 
8 
8 
8 
8 
9 
9 
8 
9 
8 
8 
8 


76 
88 
51 
53 
88 
45 
18 
12 
28 
27 
81 
82 
12 
24 
07 
07 
.20 
68 
45 













.0 



•0 







68 


E. 3054 


68 


R 3055 


68 


E 3056 


68 


E. 3057 


68 


E. 3058 


68 


E 3059 


68 


E, 3060 


68 


E. 3061 


68 


E. 3062 


68 


E. 3063 


H8 


E. 3064 


68 


E. 3065 


68 


E. 3066 . , 

E. 3067 


68 
68 


E. 3068 


68 


E. 3069 


68 


E. 3070 


68 


E, 3071 


68 


E. 3072 


(^ Avftr 


afire, see 


DaP^e 


61.^ 








V-* 








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[Sen. Doc. No. 24.] 



15 



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No. 24. J 



115 



Calculated analysis, eigldeen cows otoned hy William Nelson, Bedford, 
Westchester county. Evening^ s milhing. 



Number of 
inspection. 



E. 3084 
E. 3085 
E. 3086 
E. 3087 
E. 3088 
E. 3089 
E. 3090 
E. 3091 
E. 3092 
E. 3093 
E. 3094 
E. 3095 
E. 3096 
E. 3097 
E. 3098 
E. 3099 
E. 3100 . 
E. 3101 



Water. 


To 


tal 


Fat. 


Solid 


3 not 


Sugar- 




solias. 




fat. 


caseine. 


86-08 


13-92 


4-25 


9-67 


8-99 


87-14 


12 


-86 


3-50 


9 


• 36 


8 


68 


85-64 


14 


■36 


4-75 


9 


61 


8 


93 


86-59 


13 


41 


3-75 


9 


66 


8 


98 


85-60 


14 


40 


4-25 


10 


15 


9 


47 


87-37 


12 


63 


3-25 


9 


38 


8 


70 


86-69 


13 


31 


3-75 


9 


56 


8 


88 


87-25 


12 


75 


3-25 


9 


50 


8 


82 


85-60 


14 


30 


5-00 


9 


30 


8 


62 


87-89 


12 


11 


5-50 


6 


61 


7 


93 


86-40 


13 


60 


4 00 


9 


60 


8 


92 


87-61 


12 


39 


3-25 


9 


14 


8 


46 


85-25 


14- 


75 


4-75 


]0 


00 


9 


32 


86-36 


13- 


44 


4 00 


9 


44 


8 


76 


87-69 


12- 


31 


3-25 


9 


06 


8 


38 


86-59 


13- 


41 


3-75 


9 


66 


8 


98 


87-09 


12- 


91 


3-50 


9- 


41 


8 


73 


86-70 


13-30 


3-75 


9- 


55 


8 


87 


(Aver 


age, 


see 


page 62 .) 











Salts 



•68 
•68 
•68 
•68 
•68 
•68 
-68 
•68 

• 68 

• 68 
-68 
-68 
•68 
•68 
•68 
•68 



116 



[Senate 



Calculated analysis, September 23, ^885; twenty -one cows owned by 
William Nelson, Bedford, Westchester county. Eve7iing's milking. 



Number of 
inspection. 


Water. 


Total 
solids. 


Fat. 


Solids not 
fat. 


Sugar- 
caseine. 


Salts. 


E. 3103 


85 . 75 


14-25 


4-75 


9-50 


8-82 


0-68 


E. 3104 


85 
85 
86 
85 
86 
85 
86 
86 
88 
86 
86 
87 
85 
85 
84 
85 
86 
85 
85 
86 


95 
95 
82 
95 
91 
78 
59 
59 
32 
28 
52 
25 
00 
40 
64 
20 
40 
25 
99 
69 


14 
14 
13 
14 
13 
14 
13 
13 
12 
13 
13 
12 
15 
14 
15 
14 
13 
14 
14 
13 


05 
05 
18 
05 
89 
22 
41 
41 
68 
72 
48 
75 
00 
60 
38 
80 
60 
75 
01 
31 


4 
4 
3 
4 
4 
4 
3 
3 
3 
3 
3 
3 
5 
5 
5 
4 
4 
4 
4 
3 


50 
50 
75 
50 
25 
50 
75 
75 
25 
50 
50 
25 
25 
00 
00 
50 
00 
75 
25 
75 


9 
9 
9 
9 
9 
9 
9 
9 
9 

10 
9 
9 
9 
9 

10 

10 
9 

10 
9 
9 


55 
55 
43 
55 
64 
72 

66 
43 
22 
98 
50 
75 
60 
38 
30 
60 
00 
76 
56 


8 
8 
8 
8 
8 
9 
8 
8 
8 
9 
9 
8 
9 
8 
9 
9 
8 
9 
9 
8 


87 
87 
75 
87 
96 
04 
98 
98 
75 
54 
30 
82 
07 
92 
70 
62 
92 
32 
08 
88 


0- 





0- 


































68 


E. 3105 


68 


E. 3106 


68 


E. 3107 


68 


E. 3108 


68 


E. 3109 


68 


E. 3110 


68 


E. 3111 


68 


E. 3112 .. 

E. 3113 


68 
68 


E. 3114 


68 


E. 3115 


68 


E. 3116 


68 


E. 3117 

E. 3118 


'68 


E. 3119 


68 


E. 3120 


68 


E. 3121 


68 


E. 3122 


68 


E. 3123 :... 


68 


E. 3124 


(Averafffi 


see pa0"e 


62.) 



































No. 24] 



117 



Calculated analysis twenty coios owned hy William Nelson, Bedford, 
Westchester county. Bvenifig's milking. 



Number of 
inspection. 


Water. 


Total 
solids. 


Fat. 


Solids not 
fat. 


Sugar- 
caseine. 


Salts. 


E. 3125 


87-88 


13-02 


3-75 


9-37 


8-69 


0-68 


E. 3126 


85 


55 


14 


45 


5- 


00 


9 


45 


8- 


77 


0- 


68 


E. 3127 


86 


27 


13 


73 


4 


50 


9- 


26 


8- 


58 


0- 


68 


E. 3128 


85 


29 


14 


71 


5 


00 


9 


71 


9 


03 





68 


E. 3129 


85 


99 


14 


01 


4 


25 


9 


76 


9 


08 





68 


E. 3130 


85 


64 


14 


36 


4 


75 


9 


61 


8 


93 





68 


E. 3131 


85 


97 


14 


03 


4 


00 


10 


03 


9 


35 





68 


E. 3132 


86 


25 


13 


75 


4 


00 


9 


75 


9 


•07 





68 


E. 3133 


86 


28 


13 


72 


3 


75 


9 


97 


9 


•29 





• 68 


E. 3134 


85 


49 


14 


51 


4 


50 


10 


01 


9 


■33 





•68 


E. 3135 


85 


64 


14 


36 


4 


50 


9 


86 


9 


•18 





-68 


E. 3136 


84 


69 


15 


31 


5 


50 


9 


81 


9 


•13 





•68 


E. 3137 


85 


79 


14 


•21 


4 


75 


9 


46 


8 


-78 





■ 68 


E. 3138 


85 


14 


14 


■86 


5 


00 


9 


86 


9 


•18 





-68 


E. 3139 


86 


50 


13 


• 50 


4 


00 


9 


• 50 


8 


82 





■ 68 


E. 3140 


87 


■13 


12 


•87 


3 


•75 


9 


•12 


8 


44 





■ 68 


E. 3141 


85 


64 


14 


-36 


4 


•50 


9 


86 


9 


•18 





•68 


E. 3142 


85 


78 


14 


-22 


4 


•50 


9 


72 


9 


• 04 





68 


E.3143 


86 


•76 


13 


-24 


3 


50 


9 


74 


9 


06 





• 68 


E. 3144 


85-81 


14 


-19 


4-25 


9.94 


9 


26 


0-68 


E. 3145 


(Aver 


age, see 


page 62.) 









118 



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^0. 24.] 



119 



Calculated analysis, October 6, 1885 y ten cows owned hy Daniel 
J. Smithy Bedford^ Westchester county. Morning' s milking. . 



Number of 
inspection. 


Water. 


Total 
solids. 


Fat. 


Solids not 
fat. 


Sugar and 
caseine. 


Salts. 


E. 3163.:.... 


86-76 


13-24 


3-25 


9-99 


9-31 


0-68 


E. 3164 


87-23 


12 


77 


3 


00 


9 


77 


9 


09 





68 


E. 3165 


85-66 


14 


34 


4 


00 


10 


34 


9 


m 





68 


E. 3166 


86-39 


13 


61 


3 


75 


9 


86 


9 


18 





68 


E. 3167 


87-30 


12 


70 


3 


50 


9 


20 


8 


52 





68 


E. 3168 


86-82 


13 


18 


4 


00 


9 


18 


8 


50 





68 


E. 3169 


87-25 


12 


75 


3 


25 


9 


50 


8 


82 





68 


E. 3170 


85-49 


14 


51 


4 


50 


10 


01 


9 


33 





68 


E. 3171 


84-78 


15 


22 


5 


00 


10 


22 


9 


54 





68 


E. 3172 


87-38 


12 


62 


3 


25 


9 


37 


8-69 





68 


E. 3173 


(Aver 


age, see 


page 62.) 









Calculated analysis, October 6, 1885/ ten cows evened hy Daniel J 
Smith, Bedford, Westchester county. Evening'' s milking. 



Number of 
inspection. 


Water. 


Total 
solids. 


Fat. 


Solids not 
fat. 


Sugar and 
caseine. 


Salts. 


E. 3174 


86-92 


13-08 


3-25 


9-83 


9-15 


0-68 


E. 3175 


86 


52 


13 


48 


3 


75 


9 


73 


9 


05 





68 


E. 3176 


85 


65 


14 


35 


4 


25 


10 


10 


9 


42 





68 


E. 3177 


86 


12 


13 


88 


4 


00 


9 


88 


9 


20 





68 


E. 3178 


87 


37 


12 


63 


3 


50 


^ 9 


13 


8 


45 





68 


E. 3179 


86 


27 


13 


73 


4 


25 


9 


48 


8 


80 





68 


E. 3180 


86 


11 


13 


89 


4 


25 


9 


64 


8 


96 





68 


E. 3181 


85 


01 


14 


99 


5 


00 


9 


99 


9 


31 





68 


E. 3182 


83 


59 


16 


41 


6 


00 


10 


41 


9 


73 





68 


E. 3183 


87-22 


12 


78 


3 


50 


9 


28 


8 


60 





68 


E. 3184 


(Aver 


age, see 


page 62.) 









120 



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ho. 24.] • 



121 



Calculated analysis^ October 7, 1885 / ten cows owned hy Enoch 
T. Avery, Bedford, Westchester county. Evening's milking. 



Number of 
inspection. 


Water. 


Total 
solids. 


Fat. 


Solids not 
fat. 


Sugar- 
caseine. 


Salts. 


E. 318G 


84-55 


15-45 


5-00 


10-45 


9-78 


0-68 


E. 3187 


85 


33 


14-67 


4 


50 


10 


17 


9 


49 





68 


E. 3188 


84 


64 


15-36 


4 


75 


10 


61 


9 


93 





68 


E. 3189 


84 


64 


15-36 


5 


25 


10 


11 


9 


43 





68 


E. 3190 


84 


85 


15-15 


5 


00 


10 


15 


9 


47 





68 


E. 3191 


85 


02 


14-98 


4 


75 


10 


23 


9 


55 





68 


E. 3192 


84 


22 


15-78 


5 


50 


10 


28 


9 


60 





68 


E. 3193 


85 


25 


14-75 


4 


75 


10 


00 


9 


32 





68 


E. 3194 


86 


28 


13-72 


3 


75 


9 


97 


9 


29 





68 


E. 3195 


85-81 


14-19 


4-00 


10-19 


9-51 





68 


E. 3196 


(Aver 


age, see 


page 62.) 









Calculated analysis, October 8, 1885; ten coios owned by Enoch T. 
Avery, Bedford, Westchester county. Morning's milking. 



Number of 
inspection. 



E. 3197 
E. 3198 
E. 3199 
E. 3200 
E. 3201 
E. 3202 
E. 3203 
E. 3204 
E. 3205 
E. 3206 

E. 3207 



Water. 



84 
85 
85 
84 
84 
84 
84 
85 
85 
86 



33 
33 

93 
70 
94 
46 
09 
89 
13 



(Aver 



Total 


Fat. 


Solids 


Sug 


ar- 


solids. 


not fat. 


caserne. 


15-22 


4-75 


10-47 


9-79 


14 


67 


4 


50 


10 


17 


9 


49 


14 


67 


4 


50 


10 


17 


9 


49 


15 


07 


5 


00 


10 


07 


9 


39 


15 


30 


5 


00 


10 


30 


9 


62 


15 


06 


4 


75 


10 


31 


9 


63 


15 


54 


5 


25 


10 


29 


9 


81 


14 


91 


4 


75 


10 


16 


9 


48 


14 


11 


4 


00 


10 


11 


9 


43 


13 


87 


3 


75 


10 


12 


9 


44 

1 


age, see 


page 62.) 







Salts. 



•68 
•68 
-68 
-68 
-68 
-68 
-68 
-68 
-68 
-68 



[Sen. Doc. No. 24. J 



16 



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No. 24.] 123 

Oalculated analysis^ October 9, 1885 / eleven coxes owned hy Benja- 
min Mead^ Bedford, Westchester county. Evening's milking. 



Number of 
inspection. 


Water. 


Total 
solids. 


Fat. 


Solids not 
fat. 


Sugar- 
caseiue. 


Salts. 


E. 3208. 


87 -OG 


12-94 


3-50 


9-44 


8-76 


0-68 


E. 3209 


88-79 


12 


21 


3 


25 


8 


96 


8 


28 





68 


E. 3210 


88-00 


12 


00 


3 


00 


9 


00 


8 


32 





68 


E. 3211 


87-06 


12 


94 


3 


50 


9 


44 


8 


76 





68 


E. 3212 


87-08 


12 


92 


3 


00 


9 


92 


9 


24 





68 


E. 3213 


87-61 


12 


39 


3 


25 


9 


14 


8 


46 





68 


E. 3214 


87-36 


12 


64 


3 


00 


9 


64 


8 


96 





68 


E. 3215 


86-27 


13 


73 


4 


00 


9 


73 


9 


05 





68 


E. 3216 


86-27 


13 


73 


4 


00 


9 


73 


9 


05 





68 


E. 3217 


86-11 


13 


89 


4 


25 


9 


64 


8 


96 





68 


E. 3218 


87-61 


12-39 


3 


50 


8 


89 


8 


21 





68 



Calculated analysis, October 10, 1885 / eleven cows owned hy Benja- 
min Mead, Bedford, Westchester county. Morning's milking. 



Number of 
inspection. 



E. 3220 
E. 3221 
E. 3222 
E. 3223 
E. 3224 
E. 3225 
E. 3226 
E, 3227 
E. 3228 
E. 3229 
E. 3230 

E. 3231 



Water. 



86 

88 
87 
87 
86 
87 
87 
86 
86 
85 
87 



-91 
-41 
-69 
-14 
•92 
•53 
-46 
•43 
•06 
-87 
-45 



(Average 



Total 
solids. 



13 
11 
12 
12 
13 
12 
12 
13 
13 
14 
12 



-09 
-59 
-31 
-86 
-08 
-47 
•54 
•57 
•94 
•13 
•55 



see page 



Fat, 



•50 

•50 
-25 
-50 
-25 
-25 
-00 
-00 
-25 
•50 
-50 



62.) 



Solids not 
fat. 



-59 
-09 
-06 

-36 
-83 
•22 
-54 
-57 
•69 
-63 
-05 



Sugar- 
oaseine. 



1-91 
!-41 

;-38 

!.66 
1-15 
S.54 

1-86 
!-89 
1-01 
!.95 

!-57 



Salts. 



•68 
•68 
• 08 
•68 
-68 
-68 
-68 
-68 
-68 
-68 
•68 



124 



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12G [Sekate 

Dairy inspection by Inspector Joseph J. Sorogan, November 30, 
1885. Clover Valley Dairy Farm, George B. Bobbins, proprietor ; 
managed by Martin & Smith. Number of acres, 335 ; cows in herd, 
62 ; treatment, ordinary. Housing, stable which is of stone ; dimen- 
sions, 50 by 85 feet ; the other 40 by 80 feet, built above ground, 
both of which are well ventilated and great care is taken to have them 
kept clean. Manure cellar in rear of each which are cleaned out once 
a week. Two large Stover wind-mills pump the water from wells in 
adjoining yard which is so arranged that no drainage from the stables 
can affect the water. The proprietor has tried several herds of stock 
and has found that the Durham crossed with Ayrshire are the best for 
dairy purposes. Upon the farm may be seen the best Ayrshire bull in 
the county, he having taken first premium at the county fair the past 
two seasons. The feed at the present time is hay and corn-fodder 
which is fed until about December 15, then hay alone until about 
March 1, then oats ground with corn in the ear is fed until turned to 
grass, which is usually May 20. Mr. Bobbins' dairy this season has 
averaged 5400 pounds of milk per cow, which net him not to exceed 
69 cents per hundred pounds. 



No. 34. 



127 















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No. 24:.J 



129 



Morning of Auqust 24, 1885 ; farm of Truman Baker, Lebanon, 
Madison county ; cotos in herd, 20 ; treatment, kind : housi7ig, good j 
food, pasture. 



Number 
of inspec- 
tion. 


Name of cow. 


Breed. 


o 
o 

o 
< 


bb 

.9 
t-i > 

a.s 


Time of 

last 
calving. 


a 

X! OS 


C8 Xi 
U IV, 

a) '^ 

IS 


4-1 
O 

a S 
u a 
o a> 


I 1.57 




Devon 


years. 

8 

6 

8 

11 

7 

4 

10 

14 

13 

for an 


6 
4 
5 

8 
4 

7 
11 
10 

alysis) 


1885. 
May 9 
May 18 
May 2 
Mar. 23 
April 20 
Mar. 16 
Mar. 16 
April 25 
April 6 


5i 

6 

4 

5J 

54 

6 

5 

5i 

7 


108 
108 
106 
108 
110 
106 
108 
110 
100 

108 

106 


10 


I 15y 




Devon 


14 


I 159 


Dora, 4th 


Devon 


9 


I 160 


Devon 


10 


I 161 


Lulu 

Meadow Queen. . . 




19, 


I 162 


Devon 


la 


I 163 


Devon 


12 


I 164 


Edith 

DoUey 




IS 


I. 165 


Devon 


n 


I. 166.... 
I. 1G7.... 


Average morn 
Average eveni 


ing's(seepage62 
ag's ••• 


14 
14 



Experiments on Dipping, 

It hiis been asserted that in dipping from a can of milk, the last 
portion dipped out, even when care is taken to stir up the contents 
before each dipping, will be much poorer in fat than the first; and 
that in this way great injustice might be done to a perfectly honest 
dealer if the milk was examined after a certain amount had been 
dipped from the can. 

A number of experiments were made to determine exactly what 
effect the dipping from a forty-quart can had on the quality of the 
milk. The tables given here show the result. Except in the case where 
the inspector was on the wagon, the samples were taken so as to avoid 
stirring the milk as much as possible, and even under these circum- 
stances it will be seen that the quality of the milk, as far as the per 
cent of fat obtained was concerned, is nearly the same from the be- 
ginning to the end of the experiment. 

These experiments were made with the can at rest. If the milk 
was being carried around on an ordinary milk wagon the contents, 
from the continual jar, would tend to become mixed. That is, the 
cream would certainly not separate out as rapidly as if the can was at 
rest. 

These experiments seem to point out the fact that where the last 
portion of a can of milk is of so poor a quality as to be called adul- 
terated, the seller must have taken considerable pains to dip off the 
first portion so as to skim the milk, and knowingly and deliberately 
defraud those who might buy the last portions. 

17 



130 



1 Senate 



MiDDLETOWK, OrANGE CoUNTY, ) 

October 19, 1885. ] 

The following twenty-five insi^ectious were made by Inspector Sam- 
uel J. White from a can containing forty quarts of milk. The first 
two samples, containing one pint each, were taken from the can at six 
o'clock A. M. The following twenty-two samples were taken two 
samples at a time every hour up to five o'clock p. m. The twenty- 
fifth or last sample was taken at six o'clock p. M., after the contents 
of the can had been thoroughly stirred. 



Number of inspection. 



E. 
E. 
E. 
E. 
E. 
E. 
E. 
E. 
E. 
E. 
E. 
E. 
E. 
E. 
E. 
E. 
E. 
E. 
E. 
E. 
iE, 
E. 
e'. 

E. 

E. 



3233 
3333 
3334 
3335 
3336 
3337 
3338 
3339 
3340 
3341 
3343 
3343 
3344 
3345 
3346 
334? 
3348 
3349 
3350 
.3351 
3353 
3353 
3354 
3355 
3356 



Time of taking 
sample. 


Lactometer 
at 60 deg. F. 


6 A. M. 


J 
\ 


115 
117 


7 A. M. 




116 
116 


8 A. M. 




116 
115 


9 A. M. 




115 
115 


10 A. M. 




116 
115 


11 A. M. 




115 

116 


13. M. 




115 
115 


1 p. M. 




115 ' 
115 


3 p. M. 




115 
115 


3 P.M. 




115 
115 


4 P. M. 




115 
115 


5 P. M. 




115 
115 


6 P. M. 




115 

1 



Per cent of 
fat. 



•19 
•07 
•59 
•36 
•78 
•44 
•61 
•67 
•11 
•76 
•39 

• 60 
•43 
•67 

• 46 
•47 
•45 
•76 
•59 
•71 
•73 
•77 
•63 
•57 
•84 



No. 24:.] 



131 



The following is the complete analysis of twenty- five samples of milk 
taken on the 19th day of October, 1885, from a can containing forty 
quarts. The first two samples were taken at six o'clock A. m. The next 
twenty-two samples Avere taken two at a time each honr up to six o'clock 
p. M. The twenty-fifth sample was taken after the remaining contents 
of the can had been thoroughly stirred. The first twenty-four samples 
were taken without stirring the milk except by drawing dipper from 
bottom of can. 



Number of inspection. 


Water. 


Total 
solids. 


Fat. 


Sugar- 
caseine. 


Salts. 


Lactometer 
at CO deg. F. 


E 3332 


85-94 


13-06 


4-19 


7-07 


0-80 


115 


E. 3233 


87 
87 
86 
87 
86 
86 
86 
86 
86 
86 
86 
86 
86 
86 
86 
86 
86 
86 
86 
86 
86 
86 
86 
86 


.04 
63 
97 
23 
92 
80 
32 
56 
37 
89 
76 
91 
67 
87 
70 
54 
42 
53 
28 
46 
40 
66 
57 
59 


12 
12 
13 
12 
13 
13 
13 
13 
13 
13 
13 
13 
13 
13 
13 
13 
13 
13 
13 
13 
13 
13 
13 
13 


96 
37 
03 
77 
08 
20 
68 
44 
63 
11 
24 
09 
43 
13 
30 
46 
58 
47 
72 
54 
60 
34 
43 
41 


3 
3 
3 
3 
3 
3 
3 
3 
3 
3 
3 
3 
3 
3 
3 
3 
3 
3 
3 
3 
3 
3 
3 
3 


-07 

59 

•36 

78 
44 
61 
67 
11 
76 
29 
60 
42 
67 
46 
47 
45 
76 
59 
71 
72 
77 
62 
57 
84 


9 
8 
8 
8 
8 
8 
9 
9 
9 
9 
8 
9 
9 
9 
9 
9 
9 
9 
9 
9 
9 
p 

9 
8 


14 
20 
06 
27 
98 
86 
27 
72 
11 
09 
96 
01 
02 
02 
17 
35 
12 
14 
23 
05 
07 
06 
24 
83 




























75 
78 
72 
67 
73 
74 
61 
76 
73 
72 
68 
66 
73 
65 
66 
66 
70 
74 
78 
77 
76 
66 
62 
74 


117 


E. 3234 

E 3235 


116 
316 


E. 3236 


116 


E. 3237 


115 


E 3238 


115 


E 3239 


115 


E. 3240 


116 


E. 3241 


115 


E 3242 


115 


E. 3243 

E. 3244 


116 
115 


E. 3245 

E 3246 


115 
115 


E. 3247 


115 


E. 3249 


115 


E. 3249 


115 


E. 3250 


115 


E. 3251 

E. 3252 


115 
115 


E. 3253 


115 


E. 3254 


115 


E. 3255 


115 


E;, 3256 


115 



132 



[Senate 



New York City, ) 

October 23, 1885. f 

The following twenty-three samples of milk were taken by Inspector 
Samuel J. White from two cans containing forty quarts each, owned 
by Bullock & Shafer, corner of Broadway and Fifty- second street. 
The first ten samples were taken from can number one, each sample 
being taken from the quantity of milk being dipped by the driver of 
wagon numbered two, for Bullock & Shafer's customers. The in- 
spector accompanying the driver on his trip. The next thirteen 
samples were taken from can number two in the same manner as above. 
The twenty-fourth or last sample numbered E. 3280, was taken from 
a third can of milk by request of Bullock & Shafer, 



Can No. 1. 



Can No. 2. 

E. 3267 

E. 3268 

E. 3269 

E. 3270 

E.3271 

E. 3272 

E. 3273 

E. 3274 

E. 3275 

E. 3276 

E. 3277 

E. 3278 

E. 3279 

Can No. 3. 
E. 3280 



Number of inspection. 


Lactometer at 
60 deg. Fahr. 


Per cent of 
fat. 


E 3257 


113 
112 
114 
113 
113 
113 
113 
114 
112 
112 


4-55 


E. 3258 


4 
4 

4 
4 
4 
4 
4 
4 
3 


15 


E. 3259 


59 


E. 3260 


63 


E. 3261 


09 


E 3262 


18 


E. 3263 


17 


E. 3264 


11 


E 3265 


58 


E.3266 


98 



104 


3- 


105 


3- 


103 


3. 


104 


3- 


108 


3- 


104 


3- 


105 


3- 


109 


3- 


107 


3- 


107 


3- 


106 


3- 


107 


3- 


109 


3- 



104 



• 46 
•83 
■25 
•54 

• 49 
•82 
•57 

• 24 
•58 

• 65 
•49 
•34 
•51 



3-68 



No. 24.] 



13c 



The following is the complete analysis of twenty-three samples of 
milk taken on the 33d day of October, 1885, from two cans contain- 
ing forty quarts each. 

The samples were taken from the quantity of milk delivered by 
Bullock & Shafer from wagon No. 2, to their customers in New York 
city ; each sample of milk being taken as the driver of wagon dipped 
the milk for delivery to customer, as before stated. 



Can No. 1. 



Number of inspection. 


Water. 


Total 
solids. 


Fat. 


Sugar- 
caseine. 


Salts. 


Lactome- 
ter at 60 
deg. Fahr. 


1. E. 3257 


86-36 


13-64 


4-55 


8-35 


0-74 


113 


2. E. 3258 


86 


38 


13 


62 


4 


15 


8 


76 


0-71 


112 


3. E. 3259 


86 


43 


13 


57 


4 


59 


8 


15 


0-74 


114 


4. E. 3260 


86 


48 


13 


52 


4 


63 


8 


15 


0-74 


113 


5. E. 3261 


86 


45 


13 


55 


4 


09 


8 


94 


0-72 


113 


6. E. 3262 


86 


31 


13 


69 


4 


18 


8 


88 


0-73 


113 


7. E. 3263 


■ 86 


27 


13 


73 


4 


17 


8 


88 


0-70 


113 


8. E. 3264 


86 


36 


13 


64 


4 


11 


8 


80 


0-73 


114 


9. E. 3265 


86 


49 


13 


51 


4 


58 


8 


20 


0-73 


112 


10. E. 3266. 


86 


37 


13 


63 


3 


94 


9 


15 


0-74 


112 



Can No. 2. 



11. E. 

12. E. 

13. E. 

14. E. 

15. E. 

16. E. 

17. E. 

18. E. 

19. E. 

20. E. 

21. E. 

22. E. 

23. E. 

24. E. 



3267. 
3268. 
3269. 
3370. 
3271. 
3272. 
3273. 
3274. 
3275. 
3276. 
3277. 
3278. 
3279. 
3280. 



87-54 


*12 


46 


3 


46 


8 


34 


0- 


87-20 


*12 


80 


3 


83 


"8 


27 


0- 


87-92 


*12 


08 


3 


25 


8 


83 


0- 


87-83 


12 


17 


3 


54 


8 


00 


0- 


87-70 


12 


30 


3 


49 


8 


12 


0- 


87-11 


n2 


89 


3 


82 


8 


38 


0- 


87-81 


12 


19 


3 


57 


7 


92 


0. 


87-72 


12 


28 


3 


24 


8 


33 


0- 


87-85 


12 


15 


3 


58 


7 


88 


0- 


87-89 


12 


11 


3 


65 


7 


79 


0- 


87-83 


12 


17 


3 


49 


8 


00 


0- 


87-79 


12 


21 


3 


34 


8 


22 


0- 


87-77 


12 


23 


3 


51 


8 


11 


0- 


87-95 


12 


05 


3 


68 


7 


69 


0- 



1-62 
1-70 

• -67 
1-63 
i-69 
1-69 

• •70 
1-71 
1-69 
1-67 
1-68 
1-65 
1-61 
1-68 



104 

105 
103 
104 
108 
104 
105 
109 
107 
107 
106 
107 
109 
104 



Sample No. E. 3280 was taken from a third can. 



* Calculated. 



184 



[Senate 



MiDDLETOWN", ORANGE CoUNTY, ) 

October 26, 1885. \ 

The following twenty-six samples were taken from a can containing 
forty quarts of milk. The first sample was taken after the contents of the 
can had been thoroughly stirred. The next twenty-four samples were 
taken two samples at a time at one hour intervals. The twenty- 
sixth or last sample was taken after the remaining contents of the can 
had been thoroughly stirred. 



Number of inspection. 


Lactometer 
at 60 deg. F. 


Per cent of fat 
by lactoscope. 


E. 3281 


109 
113 

112 
112 
113 
HI 
112 
113 
113 
114 
113 
113 
112 
112 
112 
112 
112 
112 
112 
112 
112 
113 
110 


3-75 


E. 3282 


4 
4 
3 
3 
3 
3 
3 
3 
8 
3 
3 
3 
3 
3 
3 
3 
3 
3 
3 
3 
3 
3 


00 


E. 3283 


00 


E. 3284 „ 


75 


E. 3285 


75 


E. 3286 


75 


E. 3287 


50 


E. 3288 


50 


E. 3289 „ . . . 


50 


E. 3290 


50 


E. 3291 


50 


E. 3292 


50 


E. 3293 


50 


E. 3294 


50 


E. 3295 


50 


E. 3296 , 


50 


E. 3297 


50 


E. 3298 


50 


E. 3299 


50 


E. 3300 


75 


E. 3301 


75 


E. 3302 


75 


E. 3303 


75 







No. 24.] 



135 



The following forty samples were taken from a can containing forty 
quarts of milk. The forty samples were taken from the can two 
samples at a time at intervals of thirty minutes, the first sample 
being taken at six o'clock a. m., the last at half past three p. m. The 
contents of the can were not stirred except by drawing the dipper from 
bottom of can. Each sample contained one quart. 



Number of inspection. 



Time of taking 
sample. 



Lactometer 
at 60 deg. F 



E. 3319 
E. 3330 
E. 3321 
E. 3323 
E. 3323 
E. 2324 
E. 3325 
E. 3326 
E. 3327 
E. 3328 
E. 3329 
E. 3330 
E. 3331 
E. 3332 
E. 3333 
E. 3334 
E. 3335 
E. 3336 
E. 3337 
E. 3338 
E. 3339 
E. 3340 
E. 3341 
E. 3342 
E. 3343 
E, 3344 
E. 3345 
E. 3346 
E. 3347 
E. 3348 
E. 3349 
E. 3350 
E. 3351 
E. 3352 
E. 3353 
E. 3354 
E. 3355 
E. 3356 
E. 3357 
E. 3358 



6 A. M. 

6.30 A. M. 

7 A. M. 

7.30 A.M. 

8. A. M. 

8.30 A. M. 

9. A. M. 

9.30 A. M. 

10 A. M. 
10.30 a.m. 

11 A. M, 

11.30 a.m. 

12 M. 

12.30 p. M. 

1 p. M. 

1.30 p. M. 

2 p. .M. 
2.30 p. M. 

3 p. M. 
3.30 p.m. 



( 112 


3- 


] 113 


3- 


j 114 


3. 


113 


3- 


j 113 


3- 


1 113 


3. 


j 113 


3- 


] 113 


3- 


j 113 


3- 


( 114 


3. 


j 114 


3- 


114 


3- 


j 114 


3- 


I 114 


3- 


J 114 


3. 


"1 114 


3. 


j 114 


3. 


] 113 


3. 


j 114 


3- 


( 114 


3- 


1 115 


3- 


114 


3- 


J 114 


2. 


114 


3- 


j 114 


3. 


1 114 


3- 


114 


3- 


114 


3. 


J 114 


3. 


114 


3. 


j 114 


3- 


114 


3- 


115 


3. 


114 


3- 


114 


2. 


114 


3. 


115 


3- 


115 


3- 


j 115 


3- 


( 115 


3. 



Percent of 

fat by lac- 

toscope. 



1-75 

;-75 

i.75 

•50 

i-5G 

•50 

•50 

•50 

•50 

1.25 

1-25 

•25 

;-25 

i^25 

;^25 

•25 

•25 

•50 

•25 

1-25 

:^00 

• 25 

(•25 

^•25 

i.25 

•25 

1-25 

;.25 
;.25 

^•25 

:-25 
•25 

;.oo 

•25 
•25 

:.25 
1^00 
•00 
i^OO 
1-00 



136 



[Senate 



Analysis hy calculation. 



Number of iuspectiun. 



E. 3319 
E. 3320 
E. 33:il 
E. 3322 
E. 3323 
E. 3324 
E. 3325 
E. 3326 
E. 3327 
E. 3328 
E. 3329 
E. 3330 
E. 3331 
E. 3332 
E. 3333 
E. 3334 
E. 3335 
E. 3336 
E. 3337 
E. 3338 
E. 3339 
E. 3340 
E. 3341 
E. 3342 
E. 3343 
E. 3344 
E. 3345 
E. 3336 
E. 3347 
E. 3348 
E. 3349 
E. 3350 
E. 3351 
E. 3352 
E. 3353 
E. 3354 
E. 3355 
E. 3356 
E. 3357 
E. 3358 



"Water. 



86 
86 
86 
86 
86 
86 
86 
86 
86 
87 
87 
87 
87 
87 
87 
87 
87 
86 
87 
87 
87 
87 
87 
87 
87 
87 
87 
87 
87 
87 
87 
87 
87 
87 
87 
87 
87 
87 
87 
87 



60 

52 

34 

.S3 

83 

83 

83 

83 

83 

07 

07 

07 

07 

07 

07 

07 

07 

83 

07 

07 

31 

07 

07 

07 

07 

07 

07 

07 

07 

07 

07 

07 

31x 

07 

07 

07 

31 

31 

31 

31 



Total 
solids. 



13 
13 
13 
13 
13 
13 
13 
13 
13 
12 
12 
12 
12 
12 
12 
12 
12 
13 
12 
12 
12 
12 
12 
12 
12 
12 
12 
12 
13 
12 
12 
12 
12 
12 
12 
12 
12 
12 
12 
12 



• 40 

• 48 

•17 
•17 
•17 
•17 
•17 
•17 

• 93 
•93 
•93 

• 93 

• 93 

• 93 
•93 
•93 
•17 
•93 

• 93 
•69 

• 93 
•93 
•93 

• 93 

• 93 
•93 

• 93 

• 93 

• 93 

• 93 

• 93 

• 69 

• 93 

• 93 

• 93 

• 69 

• 69 
•69 

• 69 



Fat. 



75 

75 
75 
50 
50 
50 
50 
50 
50 
25 
25 
25 
25 
25 
25 
25 
25 
50 
25 
25 
00 
25 
25 
25 
25 
25 
25 
25 
25 
25 
25 
25 
00 
25 
25 
25 
00 
00 
00 
CO 




• 05 
•73 
•81 
•67 
•67 
•67 
•67 
•67 
•67 

•68 
•68 

• 68 
•68 
•68 
•68 
•68 
•67 
■Q^ 
•68 
•69 
•68 
•68 
•68 
•68 
•68 
•68 
•68 
•68 
•68 

• 68 

• 68 

• 69 
•68 
•68 
•68 
•69 
•69 
•69 

• 69 



Sugar- 


Salts. 


casein e. 




8.97 


0^68 


9 


.05 





•68 


9 


•13 





68 


8 


•99 





68 


8 


•99 





68 


8 


•99 





68 


8 


• 99 





i^S 


8 


•99 





68 


8 


•99 





68 


9 


•00 





68 


9 


•00 





68 


9 


•00 





68 


9 


•00 





68 


9 


00 





68 


9 


00 





68 


9 


00 





68 


9 


00 





(i8 


8 


99 





68 


9 


00 





68 


9 


00 





68 


9 


01 





68 


9 


00 





68 


9 


00 





68 


<) 


00 





68 


9 


00 





68 


9 


00 





68 


9 


00 





68 


9 


00 





68 


9 


00 





68 


9 


00 





68 


9 


00 





68 


9 


00 





68 


9 


01 





68 


9 


00 





68 


9 


00 





68 


«i 


00 





68 


9- 


01 





68 


9- 


01 





68 


9- 


01 


0. 


68 


9- 


01 


0- 


68 



No. ;M.J 



137 



MiDDLIiTOWN, OUANGK CoUNTY, | 

Novevibar "Zo, 1885. [ 

'IMio following forty samples were tukoii from ;i can containing 
forty quarts of milk. The first sample was taken from the can at 
six o'clock A. M., after the contents of the can had Ijoen thoroughly 
stirred. The next thirty-eight samples were taken two at one time 
at intervals of thirty minutes; the contents of the can not being 
stirred excei)t Ijy drawing the dipper from bottom of can. The last 
sample taken was the last quart in the can . 



E. 
E. 
E. 
E. 
E. 
E. 
E. 
E. 
E. 
E. 
E. 
E. 
E. 
E. 
E. 
E. 
E. 
E. 
E. 
E. 
E. 
E. 
E. 
E. 
E. 
E. 
E. 
E. 
E. 
E. 
E. 
E. 
E. 
E. 
E. 
E. 
E. 
E. 
E. 
E. 



3:J59 , 
3300. 
33C1. 
33G2. 
3303. 
3364. 
3305. 
3360. 
3307. 
3308. 
3309. 
3370. 
3371. 
3372. 
3373. 
3374. 
3375. 



3370, 
3377. 
3378. 
337U, 
3380. 
3381, 
3382. 
3383. 
3384. 
3385. 
3386. 
3387 . 
3388. 
3389. 



3390 . 
3391. 
3392. 
3393 . 
3394. 
3395 . 
3396. 
3397. 
3398. 



Niimhc-r of iiisiiection. 




6 A, M. 
0.30 A. M. 

7 A. M. 

7.30 A. M. 

H A. M. 

8.30 A. M. 

9 A. M. 

9.30 A. M. 

10 A. M. 
10.30 A. M. 

11 A. M. 
11.30 A. M. 

12 M. 

12.30 ]'. .M. 

1 P. M. 

1.30 I'. M. 

2 P. M. 

2.. 30 P. M. 

3 p. M. 

3.30 P. M. 

4 P. M. 



Lactometer 

at 00 (h-^. 

Falir. 



112 
1 1 2 
112 
112 
J 12 
111 
in 
111 
111 
112 
112 
112 
111 
110 
111 
112 
112 
111 
111 
112 
112 
112 
112 
110 
110 
111 
HI 

no 
in 

112 

111 
111 

112 
113 
112 
113 
112 
113 
111 
112 



Per cent of 

fat Ijy 
lactoscopc. 



3-75 
3-75 
3-75 
3-75 
3-75 
4-00 
4-00 
4 • 00 



00 
00 



4-00 
4-00 
3-75 
3-75 
3-75 
3-75 
4-00 
4-00 



25 
00 
00 
75 

75 



3-75 
3-75 
3-75 
3-75 
4-00 
4-00 
4-00 
3-75 
3-75 
4-00 
4-00 
4-00 
3-75 
4-00 
3-75 
3-75 
3-75 



[Sen. Doc. No. 24.] 



18 



138 



[Senate 



The following is the analysis by calculation of forty samples of milk 
taken on the 25th day of November 1885, from a can containing 
forty quarts. The first sample was taken at six o'clock a. m., after 
the contents of the can had been thoroughly stirred. The next thirty- 
eight samples were taken two samples at each time every thirty 
minutes from half past six A. m., up to half past three p. m., without 
stirring the milk except by drawing the dipper from bottom of can. 
The last sample, No. E. 3398, was taken at four o'clock p. m. It was 
the last quart in bottom of can. 



Number of inspec- 
tion. 


Water. 


Total 
solids. 


Fat. 


Solids 
not fat. 


Sugar- 
caseine. 


Salts. 


Lactom- 
eter at 60 
deg. F. 


A.M. 


















G 


E.3359. 


86-59 


13.41 


3-75 


9^66 


8-98 


0-68 


112 


6.30. - 


[ E.3360. 


86 


.59 


13 


•41 


3 


•75 


9 


■66 


8 


•98 





-68 


112 


E.3361. 


86 


•59 


13 


•41 


3 


75 


9 


66 


8 


•98 





•68 


112 


7.00. . 


E.3362. 


86 


• 59 


13 


•41 


3 


75 


9 


66 


8 


•98 





•68 


112 


E.3363. 


86 


59 


13 


■41 


3 


75 


9 


66 


8 


98 





6S 


112 


7.30. • 


[E.3364. 


86 


35 


13 


65 


4 


00 


9 


65 


8 


97 





68 


111 


E.3365. 


86 


35 


13 


65 


4 


GO 


9 


65 


8 


97 





68 


111 


8.00. - 


E.336G. 


86 


35 


13 


65 


4 


00 


9 


65 


8 


97 





68 


111 


E. 3367. 


86 


35 


13 


65 


4 


00 


9 


65 


8 


97 





68 


111 


8.30. - 


E.3368. 


86 


27 


13 


73 


4 


00 


9 


73 


9 


05 





68 


112 


E.3369. 


86 


27 


13 


73 


4 


00 


9 


73 


9 


05 





68 


112 


9.00. ■ 


E. 3370. 


86 


27 


13 


73 


4 


00 


9 


73 


9 


05 





68 


112 


E.3371. 


86 


67 


13 


33 


3 


75 


8 


58 


8 


90 





68 


111 


9.30. - 


E.3372. 


86 


75 


13 


25 


3 


75 


9 


50 


8 


82 





68 


110 


E.3373. 


86 


67 


13 


33 


3 


75 


9 


58 


8 


90 





68 


111 


10.00. - 


E.3374. 


86- 


59 


13 


41 


3 


75 


9 


66 


8 


98 





68 


112 


E.3375. 


86. 


27 


13 


73 


4 


00 


9 


73 


9 


05 





68 


112 


10.30. - 


E.3376. 


86- 


35 


13 


65 


4 


00 


9 


65 


8 


97 





68 


111 


E. 3377. 


86 


04 


13 


96 


4- 


25 


9 


71 


9 


03 





68 


111 


11.00. - 


E.3378. 


86 


27 


13 


73 


4 


00 


9. 


73 


9 


05 


0. 


68 


112 


E.3379. 


86 


27 


13. 


73 


4- 


00 


9. 


73 


9 


05 





68 


112 


11.30. - 


E. 3380. 


86 


59 


13- 


41 


3- 


75 


9. 


66 


8 


98 





68 


112 


E. 3381. 


86- 


59 


13 


41 


3. 


75 


9 


66 


8 


98 





68 


112 


M. 

12.00. - 


E.3382 


86- 


75 


13 


25 


3 


75 


9 


50 


8 


82 


0. 


68 


110 


E. 3383. 


86 


75 


13 


25 


3 


75 


9. 


50 


8. 


82 


0. 


68 


110 


P. M. 

12.30. ^ 


E.3384 


86 


67 


13 


33 


3. 


75 


9 


58 


8- 


90 


0. 


68 


111 


E. 3385. 


86 


67 


13 


33 


3 


75 


9. 


58 


8. 


90 


0- 


68 


111 


1.00. ■ 


E. 3386. 


86- 


43 


13 


57 


4. 


00 


9 


57 


8 


89 


0. 


68 


110 


E.3387. 


86 


35 


13 


65 


4. 


00 


9. 


65 


8. 


97 


0- 


68 


111 


1.30. - 


E. 3388. 


86- 


27 


13 


73 


4. 


00 


9. 


73 


9- 


05 


0. 


68 


112 


E. 3389. 


86. 


67 


13 


33 


3. 


75 


9. 


58 


8^ 


90 


0. 


68 


111 


2.00. ■ 


E. 3390. 


86 


67 


13 


33 


3. 


75 


9. 


58 


8- 


90 


0^ 


68 


111 


E. 3391. 


86 


27 


13 


73 


4. 


00 


9 


73 


9- 


05 


0^ 


68 


112 


2.30. ■ 


E. 3392. 


86 


20 


13 


80 


4- 


00 


9. 


80 


9^ 


12 


o^ 


68 


113 


E. 3393. 


86 


27 


13 


73 


4 


00 


9. 


73 


9^ 


05 


0. 


68 


112 


3.00. ■ 


E. 3394. 


86 


51 


13 


49 


3. 


75 


9. 


74 


9. 


06 


0- 


68 


113 


E. 3395. 


86 


27 


13 


73 


4. 


00 


9- 


73 


9 


05 


0. 


68 


112 


3.30. ■ 


E.3396. 


86 


51 


13 


49 


3 


75 


9 


74 


9 


06 


0. 


68 


113 


E 3397. 


86 


67 


13 


33 


3. 


75 


9 


58 


8 


90 


0. 


68 


111 


4.00. 


E, 3398. 


86 


59 


13-41 


3-75 


9.66 


8-98 


0.68 


112 



No. 24.] 139 



Feeding. 

The question of the food, in kind and quality, for milch cows is of 
the greatest importance to the milk producer, and yet very few prac- 
tical experiments have been made. 

In looking over the literature relating to this subject, we find con- 
siderable data, but not of a practical kind. Graded cows seem to have 
been taken for the experiment, and again, the duration of the experi- 
ments have been too limited. 

In these experiments ordinary cows should be selected, and at least 
twenty should be taken. Also the duration should be at least two 
months, for it will take that length of time at least to determine the 
effect of the food given upon the health of the cow, and quantity and 
quality of the milk produced. Some cows will respond at once to a 
change in diet, while others do not seem to be affected even after a 
long continued trial. 

It is claimed that brewers' grains produce milk unfit for use, and 
that the health of the cow is permanently impaired. That some cows 
are so constituted as to be made extremely unwell from the use of 
brewers' grains, there can be no doubt; but we cannot conclude from 
this fact that brewers' grains are to be classed as an unhealthy food. 
Most cows placed on a diet of grains and other food usually appear 
to be perfectly healthy. 

During the past year I sent the following questions to those who I 
supposed would be interested in this matter : 

Are brewers' grains fed to milch cows in your vicinity ? 

What particular breed or kind of cows are kept ? 

How much brewers' grains are fed to each cow per day ? 

What other foods are given per day, and how much of each ? 

Are the grains fresh or from silos ? 

Is the yield of milk per day greater or less when brewers' grains are 
fed? 

If any analyses have been made of the grains as fed to the cows, 
please fill the following table : 

Pel cent of water. 

Per cent of fat. 

Per cent of nitrogenous. 

Per cent of non-nitrogenous. 

Per cent of cellulose. 

Per cent of acid (and what kind). 

If any analyses have been made of milk from cows fed as above, 
please fill in the following table : 

(Sp. Gr. at 60 deg. Fahr.) 
Per cent by volume of cream. 
Per cent of water. 
Per cent of fat. 
Per cent of sugar. 
Per cent of casein e. 
Per cent of salts. 



140 [SEJfATE 

Are the keeping qualities of the milk as good as that from cows not 
fed on brewers' grains ? 

Do you think the use of brewers' grains imparts any odor to the 
milk ? 

Do you think the continued use of brewers' grains has any effect on 
the health of the cows ? 

Do you consider brewers' grains a healthy food for milcli cows ? 

If not, why ? 

I received answers of some kind to nearly all the circulars sent, 
some four hundred and fifty. Out of these four hundred and fifty 
answers, only forty-two knew any thing about the subject, and none of 
the forty-two agreed on all of the questions, except this one: "Do 
you think the use of brewers' grains imparts any odor to the milk ? " 
and this in thirty-two replies was in the affirmative. 

The majority seemed to think : 

1. That the use of brewers' grains imparts a slight odor to the milk. 

2. That fed in moderate quantities with other food it was not un- 
healthy. 

3. That milk from cows fed on brewers' grains could not be used to 
make butter, cheese or condensed milk. 

I was unable to obtain any analyses of brewers' grains showing the 
per cent of acid they contained, or the kind of acid. A large num- 
ber of experiments made during the years 18S0, 1881, 1882 and 1883, 
upon brewers' grains milk, to determine whether the curd formed when 
the milk became sour was in any way abnormal, resulted as follows: 

The milk was placed in a four-ounce bottle, allowed to sour and the 
character of the curd and time of souring noted. The curd formed 
from the milk of cows fed in part on brewers' grains was tougher and 
was broken up with difficulty. The curd formed from milk from 
cows fed on hard feed was not so tough and was readily broken up by 
shaking. The time of souring was not so characteristic, the sam- 
ples of milk from cows fed on hard feed turning sour, in some instances, 
first. These tests were made in lots of six to ten samples of brewers' 
grains milk, together with one to four samples of milk from cows fed 
on hard feed. 

Some five hundred tests in all were made. With the exception of 
a tougher curd being formed, there was nothing abnormal in "Brewers' 
Grains Milk." 

Many books have been written on the proper method of feeding 
cows, but they seem to be too theoretical for the practical farmer. 

The needs of the milch cow from the latest German experiments 
are one part of nitrogenous food to five parts of carbonaceous food. 

The following table taken from " Hints on Dairying," by T. D. 
Curtis, of Syracuse, gives the proportion of nitrogenous to carbona- 
ceous in many foods. 

X. J Nitrogen- Carbona- 

ous. ceous. 

Meadow hay, medium 1 to 8-0 

Red clover, medium 1 to 5-9 

Lucerne, good 1 to 2-8 

Swedish clover (alsike) 1 to 4-9 



No. 24.] 141 



Foods. 

Orchard grass, in blossom 

White clover, medium 

Timothy 

Blue grass, in blossom 

Red top . . 

Fodder rye 

Italian rye grass 

Hungarian grass 

Rich pasture grass 

Green maize, German 

Fodder oats 

Sorghum 

Pasture clover, young 

Red clover, before blossom 

Red clover, in blossom 

White clover, in blossom 

Buckwheat, in blossom 

Fodder cabbage 

Rutabaga leaves 

Fermented hay from maize 

Fermented hay from beet leaves., 
Fermented hay from red clover. 

Winter wheat straw 

Winter rye straw 

Winter barley straw 

Oat straw 

Corn stalks 

Seed clover 

Wheat chaff 

Rye chaff 

Oat chaff 

Barley chaff . . 

Potatoes 

Artichokes 

Rutabagas 

Sugar beets 

Carrots 

Turnips 

Wheat, grain 

Rye, grain 

Barley, grain 

Oats, grain 

Maize, grain 

Millet, grain 

Peas, grain 

Buckwheat, grain 

Cotton seed 

Pumpkins 

Coarse wheat bran 

Wheat middlins's 



Nitrogen- Carbona- 


ous. 




ceous. 




to 


6-5 




to 


5 







to 


8 


1 




to 


7 


5 




to 


5 


4 




to 


7 


<) 




to 


6 


3 




to 


7 


1 




to 


3 


G 




to 


8 


9 




to 


i 


2 




to 


7 


4 




to 


2 


5 




to 


3 


8 




to 


5 


7 




to 


4 


2 




to 





1 




to 


5 






to 


3 


9 




to 


12 







to 


4 







to 


4 


1 




to 


45 


8 




1o 


52 







1() 


40 


5 




\o 


29 


9 




to 


34 


4 




to 


7 


4 




to 


24 


1 




to 


32 


6 




to 


23 


8 




to 


30 


4 




to 


10 


6 




to 


8 


7 




to 


8 


3 




to 


17 







to 


9 


3 




to 


5 


8 




to 


5 


8 




to 


7 







to 


i 


9 




to 


G 


1 




to 


8 


6 




to 


5 


4 




to 


2 


9 




to 


7 


4 




to 


4 


6 




to 


18 


4 




to 


5 


6 




to 


6 


9 



142 [Senate 



Foods 

Rye biau 

Barley bnm 

Buckwheat bran 

llempsoed cake . . 

Sunflower 

Corn bran 

Brewers' grains 

Malt sprouts 

Wheat meal , 

Ivape cake 

liape meal, extraeteil 

Barley, middlings 

Oat bran 

Linseed cake 

Linseed meal, extracted . . . 
Cotton seed meal, decort . . . 
Cotton seed cake, undecort . 

Cow's milk 

I^uttermilk 

Skimmed milk 

Cream 



It seems hardly possible to state exactly what amount of food a cow 
should have each day. Every cow would, in all })robabiiity, need a 
different amount of food. But remembering that a mixed diet is the 
best, and that the cow needs one part of nitrogenous to five parts of 
carbonaceous food, and referring to the table given, the proper diet of 
a cow can easily be fixed. 

A practical experiment was tried during the summer of 1885, by 
Mr. James llobinson, of Walton, Delaware county, in relation to the 
effect of feeding cows a small quantity of hard feed while at the same 
time they had abundant pasture. Two cows were ex{)eriraeuted on, 
each receiving one-half pound of corn meal and one-half pound of 
wheat middling morning and evening. The result is shown in the 
tables, and a simple calculation shows the gain in milk over and above 
the cost of the feed. The milk was testi^l from time to time by means 
of the lactoscope and was found to contain from one-half to three- 
fourths of a per cent more fat, while the cows were being fed the 
ration of meal and middlings. 



Nitrogen- Carboiia- 


ous. 




ceous. 




to 


5-3 




to 


4-5 




to 


4-1 




to 


1-5 




to 


1.3 




to 


10-3 




to 


3-0 




to 


2-2 




to 


5-7 




to 


1-7 




to 


1-3 




to 


6-0 




to 


ii-7 




to 


2-0 




to 


1-4 




to 


1-8 




to 


1-7 




to 


4-4 




to 


2-6 




to 


1-9 




to 


30-5 



No. 24.] 




143 
Maxie. 








Number of 


Number of 


Total nil in - 






quarts given, 


quarts given, 


ber of quarts 


Weather. 




A. M. 


f. M. 


given. 




August 11.. 


4 1-2 


4 1-2 


9 




August 12.. 


4 1-2 


4 1-2 


9 




August 13.. 


4 1-2 


4 1-2 


9 




August 14.. 


Commenc 


ed feeding. 






August 15.. 


4 1-2 


5 


9 1-2 




August 1().. 


4 2-3 


5 


9 2-3 


Warm. 


August 17.. 


5 


6 


11 


Showery. 


August 18.. 


5 





11 




August 19.. 


5 1-2 





11 1-2 




August 20., 


G 


6 3-4 


12 3-4 




August 21 . . 


i; 


7 1-2 


13 1-2 




August 22. 


7 


8 1-4 


15 1-4 




August 23.. 


6 1-2 


7 


13 1-2 




August ^4.. 


7 1-2 


8 


15 1-2 


Heavy. 


August 25.. 


7 1-2 


6 1-2 


14 


Kainy. 


August 26.. 


7 1-2 


6 1-2 


14 




August 27.. 


7 1-2 


6 3-4 


14 1-4 


Cold. 


August 28.. 


7 


6 1-4 


13 1-4 




August 29,. 


6 


7 1-4 


13 1-4 


Freezing. 


August 30.. 


6 3-4 


6 


12 3-4 


Warmer. 


August 31.. 





6 1-2 


12 1-2 




September 1 . . 


C 1-4 


5 


11 1-4 




September 2.. 


6 1-4 


6 


12 1-4 




September 3 . . 


6 3-4 


6 1-2 


13 1-4 




September 4.. 


6 1-2 


7 1-2 


14 


Cold. 


September -o . . 


6 1-2 


6 3-4 


13 1-4 




September 6 . . 


6 1-4 


5 3-4 


12 




September 7 . . 


6 1-2 


7 


13 1-2 




September &.. 


5 1-4 


6 


11 1-4 




September 9 . . 


6 1-2 


6 1-4 


12 3-4 


Warmer. 


September 10. . 


5 1-2 


5 1-2 


11 




September 11 . . 


5 1-2 


6 1-4 


11 3-4 




September 12 . . 


5 1-2 


6 


11 1-2 




September 13 . . 


5 1-2 


5 3-4 


11 1-4 




September 14. . 


6 1-2 





11 1-2 




September 15. . 


5 


1-2 


111-2 




September 16. . 


5 1-2 


6 


11 1-2 




September 17. . 


5 1-4 


G 1-2 


11 3-4 


Quite warm. 


September 18. . 


5 1-4 


6 1-2 


11 3-4 




September 19 . . 


5 


6 1-4 


11 1-4 




September 20. . 


6 


6 


12 i 




September 21. . 


5 1-2 


1-2 


12 




Septemb'-'r 22. . 


5 


6 1-4 


11 1-4 




September 2 5.. 


5 3-4 


6 1-4 


12 


Cold. 


September 24. . 


5 1-4 


6 


11 1-4 




September 25 . . 


5 1-2 


6 1-2 


12 




September 26 . . 


6 


6 


12 




September 27. . 


6 


5 1-2 


11 1-2 


Warmer. 



144 
Topsie. 



[Sen-ate. 





Number of 


Number of 


Total num- 






((iiaits given, 


(juiifts given, 


Ijer of ((uartH 


Wcatber. 




A. M. 


I". M. 


given. 




August 11.. 


7 


7 




August 12. . 


G 1-2 


7 


13 1-2 




August 13.. 


G 1-2 


7 


13 1-2 




August 14.. 


G 1-2 


7 


13 1-2 




August 15. . 




G 1-2 


G 1-2 




August 10.. 
August 17.. 
August IS., 


■ ■ ■ 'i V-4 

7 
7 1-2 


7 1-2 

8 1-2 

8 


14 3-4 

15 1-2 
15 1-2 


/ Warm and 
I showery. 


August 1!).. 


7 1-2 


8 1-2 


IG 




August 20.. 


7 1-2 


i) 


IG 1-2 




August 21 . 


7 3-4 


8 1-2 


IG 1-4 




August 22 . . 


8 


9 1-2 


17 1-2 




August 2o . . 


8 


9 


17 


) 


August 24 . . 


9 1-2 


9 


18 1-2 


V Heavy rain. 


August 25.. 


9 


8 1-2 


17 1-2 


) 


August 2(i.. 


9 


9 


18 




August 27.. 
August 2y.. 


9 
8 1-2 


8 1-2 
9 


17 1-2 
17 1--.' 


/ Cold, nearly 
f freezing. 


August 29.. 


8 3-4 


9 


17 3-4 


August 30.. 


9 


8 1-2 


17 1-2 




August 31.. 


8 1-2 


9 3-4 


18 1-4 


Warmer. 


September 1 . . 


9 


7 


IG 


^ 


September 2 . . 


8 3-4 


8 1-4 


17 




September 3 . . 


8 1-4 


8 1-2 


IG 3-4 




September 4 . . 


8. 


7 


15 


. Cold. 


September 5.. 


7 


8 1-2 


15 1-2 




September G.. 


7 1-2 


7 1-2 


15 




September 7.. 


7 1-2 


8 1-2 


IG 




September 8 . . 


7 1-4 


G 3-4 


14 


< 


September 9.. 


8 


8 


IG 




September 10. . 


G 1-4 


H 


14 1-4 




September 11. , 


7 


7 


14 


► Warmer. 


September 12. . 


7 1-2 


8 


15 1-2 




September 13. . 


7 


8 


15 




September 14. . 


G 1-2 


8 1-2 


15 




Sr})tember 15. , 


7 


8 


15 




September IG. . 


G 1-2 


8 


14 1-2 




September 17. . 


IV 

i 


8 


15 




September 18. . 


G 1-4 


7 1-2 


13 3-4 




September 19. . 


7 


8 


15 




September 20.. 


G 


7 1-2 


13 1-2 




September 21 . . 


5 3-4 


G 1-2 


13 1-4 


Very w.irm. 


September 22 . . 


G 1-2 


7 


13 1-2 




Septeml)er 23 . . 


G 


7 1-2 


13 1-2 




September 24. . 


5 3-4 


8 


13 3-4 




Septembei' 25 . . 


G 


7 1-2 


13 1-2 




September 20 . . 


6 


8 


14 




September 27. . 


G 1-2 


( 


13 1-2 


Warm. 


September 28 . . 


6 





G 





No. 2i.] 



145 



o '■^ 



'S 
5 



'J^ 






2 
S 

■^^ 



I 



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WP 



^ ^ 



•■»t:j JO :ni9D joj 



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2"; *-- "^ — ' o ai o to CO co' i~l t-1 o o o CO <« 

Ol CO CM CO CO <N CO C-) <M (N O) CJ CO CO CO s^ oi 



uoSo.ifia 









■t]ST! JO ■)II00 JO,! 



o||i(i( jo|uoo .10 J 



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lo co' ■*' O 



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; ■* -* Tf co" CO CO CO T); rji rji ,^ 1(^' co' co' CO ■*■ -;J< 



t^ c^ O -^ i~- •:o "-O 

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156 [Senate 

Literature, 

Allen, A. IT., Commercial Organic Analysis. 

Blyth, A. W., Foods, their Composition and Analysis. 

Birnbanm, K., Einfache Methoden zur Pruefung wichtiger Lebens- 

mittel auf Verfaelschungeu. 
Chevallier & Baiidrimont, Dictionnaire dcs alterations ct falsifications 

des substances alimontaries, medicamen tenses et commerciales, avec 

I'indication des nioyeus de les reconuaitre. 
Dairy Commissioners of New York, Report of, for 1884. 
Dietzsch, 0., Die wichtigsten Nahrungsmittel und Getraenke, deren 

Verunrcinigungen und Verfaelschungen. 
Fleischmann, W., Das Molkereiwesen. 
Feser, J., Wertii dor bestehenden Milcliprobea. 
Frytag, Werner, Eisbaum, Fleischer, Havenstein, Die Kuhmilch, ihre 

Erzeugung und Verwerthung. 
Goeppelraeder, F., Boitrag zur Pruefung der Kuhmilch. 
Ilassail, Foods, its Adulterations and the Methods for their Detection. 
Husson, C, Le lait, la creme et le beurre. 
Kirchner, W., Beitraege zur Kenntniss der Kulmilch und ihrer Be- 

standtheilo nach den gegeuwaertigen Standpunkten wissenscliaft- 

lichor Forschung. 
Kronbaum, K., Lehrbuch der rationellen Praxis der landwirthschaft- 

lichen Gewerbe. 
Locbuer, A., Massregelu gegen Verfaclschung der Nahrungsmittel. 
Hartiny, B., Die Milch, ihr Wesen und ihre Erzeugung. 
Otto, J., Lehrbuch dor landwirthschaftlichcn Gewerbe. 
Smee, A. IL, Milk in Health and Disease. 
Victh, D. P., Milchpruefungsmethoden und die Controle der Milch in 

Staedten und Sammel-Molkereien. 
Wanklyn, J. A,, Milk Analysis. A Practical Treatise on the Exam- 
ination of Milk and its Derivatives, Cream, Butter aud Cheese. 

ADULTERATIOifS. 

Analyst, vol. 3, page 41, E. H. Cook; Adulterations, On. 

Analyst, vol. 3, page 384, Dr. Bernays ; Adulterations, On. 

Analyst, vol. 3, page 330, J. W. Gatehouse ; Adulterations, On. 

Analyst, vol. 3, page 235, D. Muter; Adulterations, Ingenious. 

Chemical News, vol. 33, page 95 ; Adulteration of. 

Chemical News, vol. 33, page 135; Adulteration of. 

W., vol. 19, page 608; A., (3) vol. 2, page 172; C. Ct. bl., vol. 1873, 

page 185, Kissmuller ; Milchverfaelschuugeu. 
W., vol. 18, page 616 ; A. Ph., vol. 200, page 45; D. J., vol. 205, page 

278 ; C. Ct. bl., vol. 1872, page 496 ; Dt. Ind. zt., vol. 1872, page 

345, Hirschberg ; Aseptien. 
Chemical News, vol. 47, page 224 ; Benzoic and Boracic Acids. 
W., vol. 28, page 927 ; Z. a. Ch., vol. 1882, page 531, E. Meissl ; Beu- 

zoesaeure und Borsaeure in der Milch. 
W., vol. 29, page 968 ; B., vol. 1883, page 1754, Forster ; Borsaeure 

als Conservationsmittcl. 
W., vol. 5, page 444, Kletzinsky ; Borax, Pruefung auf. 
B., vol. 2, page, 333, E. H. Moore ; Brighton, Adulterations at. 



ho. 24. J 157 

Analyst, vol. 4, page 12 ; Cane Sugar, Adulteration with. 

Analyst, vol. 4, i)age 32, T. Stevenson ; Cane Sugar, Adulteration 

with. 
Analyst, vol. 4, page 53, J. H. Collins ; Cane Sugar, Adulteration 

witli. 
Analyst, vol. 4, page 72, 0. Hehner; Cane Sugar, AduUenition with. 
Analyst, vol. 4, page 194 ; Cane Sugar, Adulteration with. 
Analyst, vol. 5, page 37 ; Cane Sugar, Estimation of. 
Chemical News, vol. 51, page 37 ; Chloralhydrate, Detection of. 
Analyst, vol. 2, page 185 ; Dangerous Modes of. 
Chemical News, vol. 49, page 102 ; Detection of. 
J. Am. C. S., vol. 1, page 57, W. li. Watson ; Detection of. 
Analyst, vol. 4, page 49, E. A. Cajneron ; FulsiOcatious. 
W., vol. 30, page 1057, Lawrence ; Fettstoffen, Milch mit Allzureichen. 
Analyst, vol. 1, page 149 ; How to Adulterate. 
Analyst, vol. 4, page 88 ; Preservatives. 
TV., vol. 30, page 1057, Loellund; Milchconserven. 
Analyst, vol. 5, page 227 ; llain-water. Adulteration by. 
Analyst, vol. 7, page 87 ; Eeport on, in New York. 
Analyst, vol. 2, page 33, J. C. Bell ; Salford, Adulteration at. 
Analyst, vol; 2, page 47, J. C. Bell ; Salford, Adulteration at. 
Analyst, vol. 1, page 193, J. Muter; Salicylic Acid, Detection and 

Estimation of. 
Chemical News, vol. 84, page 142 ; Salicylic Acid. 
W., vol. 22, page 897, and vol. 24, page 988, Wagner; Salicylsaeure in 

der Milch-Wu-thschaft. 
. W., vol. 27, page 836, L. V., vol. 27, page 143 ; Salicylsaeure, Nachweis. 
W., vol. 28, page 927, Z. A. Ch., 1882, page 548, Bachmeyer ; Soda, 

Nachweis von. 
Chemical News, vol, 47, page 84 ; Soda, ' 
Chemical News, vol. 43, page 210 ; Starch, Detection of. 
Chemical News, vol. 39, page 172 ; Starch in. 
W., vol. 69, page 690 ; D. J., vol. 210, page 477, Hager ; Staerkemehl, 

Pruefung der. 
Chemical News, vol. 49, page 126 ; Watering of Milk, Eesearches on. 
W., vol. 30, page 1054; F. G. d. Vwft, 1884, page 322,Vieth, Wasser- 

Zusatz zur Milch. • 

W., vol. 30, page 1054; J. Ph. Ch., vol. 5, page 95, Lambue, Wasser 

zusatz zur Milch. 

AlSTALYSES OF MiLK. 

Analyst, vol. 1, page 200; Analysis of Milk at Bottom of Can. 

Analyst, vol. 6, page 75, C. A. Cameron ; Analyses of Milk. 

Analyst, vol. 6,^page 59, B. Dyer; Analyses of Milk. 

Analyst, vol. 6,*page 62, J. C. Bell ; Analvses of Milk. 

Analyst, vol. 6, page 209; Analysis of Milk at, Manchester. 

Analyst, vol, 7, page 60; Analyst, vol. 7, page 129; Analyst, vol. 7, 
page 164, 0. Hehner; Analyses of Milk. 

Analyst, vol. 7, page 221 ; Analysis and the Local Governing Board. 

Analyst, vol. 7, joage 53; Analyst, vol. 7, page 213, Dr. Vieth ; Anal- 
yses of Milk. 



158 [Senate 

Analyst, vol. 8, page 33, Dr. Vieth; Analyses of Milk during 1882. 

Analyst, vol. 8, page Ji48, Dr. Dupre; Analyses of Milk. 

Analyst, vol. 8, page 253, 0. Hehner; Analyses of Milk. 

Analyst, vol. 8, page 138; Analyses of Milk in Boston. 

Analyst, vol. 8, page 256, Dr. V^oelcker; Analyses of Milk. 

Analyst, vol. 9, page 48, A. Angell; Analyses of Milk. 

Analyst, vol. 9, page 186, M. Dechan; Analyses of Milk. 

Analyst, vol. 9, page 186, T. Mebane; Analyses of Milk. 

Analyst, vol. 9, page 6'.>; Analysis of Milk in New York. 

Chemical News, vol. 50, page 176; Analyses of Milk. 

Chemical News, vol. 5L, page 94; Analyses of Milk. 

Chemical News, vol. 43, page 37; Analyses of Milk. 

Chemical News, vol. 44, page 52; Analyses of Milk. 

Chemical News, vol. 31, page 78; Analyses of Milk. 

Chemical News, vol. 35, page 30; Analyses of Milk. 

Chemical News, vol. 35, page 44; Analyses of Milk. 

Chemical News, vol. 38, page 112; Analyses of Milk. 

Chemical News, vol. 38, page 173; Analyses of Milk. 

Chemical News, vol. 41, page 230; Analyses of Milk. 

W., vol. 2, page 277; J. D. Ch. Med., vol. 1855, page 577; P. Ct. bl., 

vol. 1856, page 304, Laconte; Milch Analyses. 
W., vol, 21, page 907; A. Ch., vol. 1875, page 150, Gerber; Analyse der 

Kuhmilcb, Analysis of Cows' Milk. 
W., vol. 23, page 820; M. Z., vol. 1877, page 370, Truchot; Milchanal- 

ysen Verschiedener Kinderrassen. 
W., vol. 23, page 820; M. Z., vol. 1877, page 311; D. J., vol. 255, page 

517, A. Leclerc; Knnkelruebenblaettern Gefuetterten Kuehen. 
W., vol. 23, page 822; Ch. Ct. bl., vol. 1877, page 602, G. Christern; 

Analysen der Milch. 
Chemical News, vol. 1877, page 184 (Biedermann's Ct. bl. f. Agric. 

Ch., vol. 1877), C. Jenssen; Analysen der Milch. 
B. Ct. bl. Ag. Ch., vol. 1877, F. Schmidt; Analysen der Milch. 
W., vol. 30, page 1050; L. V^. St., vol. 31, page 55, Schrodt; Aschen 

der Kuh milch. 
Analyst, vol. 4, page 44; Analyst, vol. 4, page 72; "W., vol. 25, page 

924, 0. Hehner; Condensed Milk, Analysis of. 
Analyst, vol. 6, page 221, Dr. Votlcker; Condensed Milk, Analysis of. 
Analyst, vol. 8, page 171; Condensed Milk, Analysis of. 
Chemical News, vol.50, page 162; Condensed Milk, Analysis — Chemi- 
cal and Physical; also of Infants' Milk Foods. 
Chemical News, vol. 42, page 96; Condensed Milk, Analysis of. 
W., vol. 20, page 812; Bull. Soc. En., vol. 1874, page 217; Chemical 

News, vol. 1874, page 66, A. Muntz; Condensirte Milch, Analyse. 
W., vol. 28, page 918; M. Sc, vol.1882, page 516; Condensirte Milch, 

Analyse. 
Analyst, vol. 9, page 56, Dr. Vieth; Cream, Notes on. 
Chemical News, vol. 41, page 102; Woman's Milk, Analysis of. 

Me'^HODS of AlSTALTSIS. 

Analyst, vol. 2, page 206, E. L. Cleever ; Analysis at Somerset House. 
Analyst, vol. 2, page 225, E. L. Cleever ; Analysis, on. 
Analyst, vol. 6, page 149, A. W. Blythe; Analysis, Apparatus as Applied 
to.' 



No. 24.] ]59 

Analyst, vol. 9, page 42, A. Angell; Analysis, Discussion of. 

Analyst, vol. 9, page IIG, Dr. Muter; Analysis and Standards. 

Analyst, vol. 9, pages 26, 29 and 210; Analysis at Somerset House. 

Analyst, vol. 10, page 30, (J. W. Stevens; Analyses oC Milk. 

Analyst, vol. 10, page 46, M. A. Adams ; Analysis, New Method of. 

Analyst, vol. 10, page 85, Adams; Analysis, Discussion on A Process. 

Chemical JSTevvs, vol. 45, page 176 ; Analysis. 

Chemical News, vol. 45, page 141 ; Analysis, Instruments for. 

W., vol. 8, page 518; J. f. pr.Ch., vol. 86, page 3b0, Muller; Analyse 

der Milch and Biitter. 
W., vol. 33, page 823 ; M. Z., 1877, page 221 ; Z. f. a. Ch., 1877, page 

397; D. J., vol. 225, page 405 ; C. Ct. bl., 1877, page 727; L. 

Hanetti, S. Musso ; Milch Analyse. 
W., vol. 20, page 825 ; J. f. pr. Ch., 1877, page 329 ; C. Cc. bl., 1877, 

page 520; D. J,, vol. 226, page 418; Chemical News, 1877, page 

184 ; H. Ritthausen ; Milch Analyse. 
W., vol. 24; page 991; C. K, vol. 87, page 290; B. S. Ch., 1878, 

page 146; Chemical News, 1878, page 112 ; C. Ct. bl., 1878, 663; 

A. Adams ; Verfahren zur. 
Analyst, vol. 10, page 95, Frenzel and Wey ; Caseine, Determination of. 
W., vol. 16, page 518 ; W., J. f. pr. Ph., vol. 19, page 207; D. J., vol., 

196; page 161 ; P. Ct. bl., 1870, page 761; Hess. Gew. bl., 1870, 

page 228; Dt. Ind. Zt.,1870, page 186; Chemical News, 1870, page 

252 ; Kopler; Condensirte Milch, Untersuchung in,. 
W., vol. 30, page 1053; M. Z., 1884, page 2; Gerber ;'Creamometer. 
W., vol. 5, page 444; W. Ct. bl, vol. 2, page 408; Fuchs ; Rahm, 

Pruefung auf . 
Chemical News, vol. 49, page 214; Examination of Milk. 
Chemical News, vol. 40, page 229 ; Examination of Milk. 
W., vol. 1, page 253 ; J. d. Ph., 1854, page 214 ; D. J., vol. 134, page 

424; P. Ct. bl., 1854, 1392 ; Rosenthal; Milchproben. 
W., vol. 1, page 254 ; C. R, vol. 28, page. 505 ; J. f. pr. Ch., vol. 47, 

page 134 ; D. J., vol. 112, page, 367 ; Ph. Ct. bl., 1849, page 453 ; 

L. & K. J. b., 1849, page 605 ; Poggiale ; ]\Iilchpruefung. 
W., vol. l,page 255; P. Ct. bl., 1855, page 639; Ph. N. bl., 1855, page 

36; Marchand ; Milchprobe. 
W., vol. 3, page 331 ; A. Ch. Ph., vol. 102 ; page 57 ; D. J., vol. 144, 

page 303 ; Ch. Ct. bl., 1857, page 558 ; Otto ; Milchpruefung. 
W., vol. 3, page 333 ; P. N. bl., 1857, page 365 ; P. Ct. bl., 1858, page 

144; Schw. Zachr. Ph., 1857, page 367; L. Lade; Milchpruefung, 

Neue Methode. 
W., vol. 4, page 415 ; C. R., vol. 46, page 236 ; D J., vol. 147, page 

452; P. Ct. bl.,1858,pt?ge624; E.Monier; Milchpruefung. 
W., vol. 4, page 416; D. J., vol. 149, page 60; I. Michaelson; Milch- 
pruefung. 
W., vol. 4, page 416 ; D. J., vol. 147, page 132 ; P. Ct. bl., vol. 1858, 

page 545 ; P. N. bl., vol. Is58, page 85 ; C. Ct. bl., vol. 1858, page 

329, C. Brunner ; Milchpruefung. 
W., vol. 4, page 421 ; Ch. Tech. M. Berlin, vol. 1859, page 95, Eisner; 

Milchuutersuchung, Lade's Methods. 
W., vol. 10, page 487 ; A. Ph., vol. 114, page 127; F. Z., vol. 1864, 

page 159 ; J. f. Ph., vol. 21, page 173 ; P. N. bl., vol. 1864, page 353; 

Ch. Ct. bl., vol. 1864, page 336, Hoyerman ; Milchpruefung. 



IGO [Senate 

W., vol. 10, page 518 ; W. J. scli., vol. 14, page 145 ; P. Ct. bl., vol. 
1867, page 927; D. J., vol. 184, page 529; Z. a. Ch., vol. 1867, page 
250; Dt. Ind. zt., vol, 1867, page 328, E. Pibram ; Milchuntersuch- 
UDg, Zur. 

W., vol. 13, page 518; P. Ct. bl., vol. 1867, page 1506, Begemann ; 
Milcbuntersuchung, Zur. 

W., vol. 21, page 908 ; Am. Ch., vol. 1875, page 412, Voelcker ; Milcli- 
pruefung. 

W., vol. 21, page 908; D. J., vol. 217, page 342; P. Ct. bl., vol. 1875, 
page 1240, Klinger ; Alilchuntersuchungen. 

W., vol. 21, page 908; Am. Ch., vol. 1875, page 417, MacAdam ; 
Milchnntersuchung, 

W., vol. 21, page 908; Ch. News, vol. 1875, page 266, Brown ; Exami- 
nation of milk. 

W., vol. 25, page 937; Arch. Ph., vol. 1879, page 211 ; Ind. bl., vol. 
1879, page 401 ; Ch. Ct. bl., vol. 1879, page 697 ; B., vol. 1879, page 
2100, B. Ohm ; Milchpruefung. 

W., vol, 25, page 943, Fischer ; Milchuntersuchungen. 

W., vol. 27, page 836, Soxhlet; Milchuntersuchungen. 

W., vol 28, page 927; F. G. Vht., vol. 1882, page 143, Craine & 
Baker; Milchpruefungen, 

W., vol. 16, page 520; W. Jsch. Ph., vol. 19, page 365; D. J., vol. 
197, page 409 ; Ch. Ct, bl, vol. 1870, page 488, S. Pibram ; Milch- 
untersuchungen. 

W., vol. 17, page 670 ; M, Sc, vol. 1871, page 82, Dubrunfaut ; Milch- 
untersuchung. 

W., vol. 29, page 974, Schmid-Mullheim ; Milchuntersuchungen. 

W., vol. 7, page 479; J. f . pr. Ch., 84, page 145, V. Baumhauer; Milch- 
untersuchungen. 

W., vol. 7, page 479 ; A. d. Ph., (2) vol. 103, page 15, Schlienkamp ; 
Milchpruefung, Methoden der. 

W., vol. 10, page 487; M. Sc, voL 1864, page 852, Millon & Com- 
maille; Milchnntersuchung, Ausfuehrliche. 

W., vol. 10, page 487 ; A. Ph., vol. 114, page 227 ; A. Ph., vol. 115. 
page 26 ; F. Z., vol. 1863, page 415, Wittstein ; Milchpruefung. 

Analyst, vol. 10, page 12, Liebermana ; Fat, Determination of. 

Analyst, vol. 47, page 35 ; Fat, Determination of. 

Analyst, vol. 10, page 55, A. C, Wilson ; Fat, Apparatus for Eestima- 
tion of. 

Chemical News, vol. 47, page 35 ; Fat, Determination of. 

Chemical News, vol, 48, page 118 ; Fat, Determination of Volume of. 

Chemical News, vol, 51, page 24 ; Fat, Determination of. 

Chemical News, vol, 50, page 68 ; Fat, Determination of. 

Chemical News, vol, 43, pages 101, 102, 173, 228, 230, 247 ; Fat, Esti- 
mation of, 

J. Am. Ch. Soc, vol. 1, page 358, F. Soxhlet ; Fat, Gravimetric De- 
termination of. 

J. Am. Ch, Soc, vol. 1, page 570, Feser ; Fat, Optical Estimation of. 

W., vol. 23, page 822 ; A., vol. 189, page 358; D. J., vol. 226, page 
418 ; M. Sc^ vol. 1877, page 94 ; Ch. Ct. bl., vol. 1878, page 9 ; 
Chemical News, vol. 1877, page 257, Lehman ; Fettbestimmung in 
der Milch. 



No. 24.] 161 

W., vol. 25, page 937 ; D. J., vol. 232, page 4G1 ; Ch. Ct. bl., vol. 18:9 
page 510, F. Soxhlet ; Fett, Besciminuug der. 

W., vol. 26, page 703, Fried Ian der; Fettbestimmungen, Vergleichende 
mittelst des F'eserscheii Lactoscops. 

W., vol. 2G, page 703, Vieth ; Fettbestimmungen, Vergleichende, mit- 
telst dt'S Feserschen Lactoscops. 

W., vol. 26, page 703, Soxhlet; Fettbestimmnng. 

W., vol. 27, page 836; Z. f. B., vol. 1881, page 110, Egger; Fett- 
bestimmnng. 

W.. vol. 27, page 836; A. d., Ph., vol., 219, page 34, Marpmann'; 
Fettbestimmnng. 

M. Z., vol. 1882, page 149, A. Ott; Fettbestimmnng, Araeo metrisch. 

W., vol. 28, page 926 ; Z. F. B., vol, 18, page 1 ; Z. Ldw., V. v. B., 
vol, 1882, page 18, Emmerlich and Soxhlet; Fettbestimmnng, Araeo 
metrische. 

W., vol. 29, page 973; Z. a, Ch.,vol, 1883, page 383, Liebermann and 
Wolf; Fettbestimmnng. 

W., vol. 30, page 1054; Z. a. Ch., vol. 1884, page 476, Liebermann ; 
Fettbestimnng. 

W., vol. 7, page 476; J. f. pr. Ch., vol. 82, page 13; Eep. d. Ch. 
p., vol. 3, page 416, A. Muller ; Fettbestimmnng. 

W., vol. 20, page 810; P. Ct, Bl., vol, 1874, page 72, Lace; Lacto- 
densimeter. 

Am. Ch., vol. 1875, page 24, Stoddard ; liactonieter, 

W,, vol. 22, page 891 ; B, L, Ch,, vol. 25, page 30, Tinker ; Lacto- 
meter. 

W., vol. 23, page 825; D. J., vol, 225, page 283,Hensner; Lactoskop. 

W,, vol, 20, page 825; Dt, Ind, zt,, vol, 1877, page 266, Loebner; 
Laktoskop. 

W.. vol. 24, page 990; P. N. Bl., vol. 1878, page 75 ; Bav. Ind. u 
Gow. Bl, vol.' J878, page 20; D. J., vol. 200, page 80 ; "'ind. Bl., 
vol. 1878, page 113 ; Ch. Ct. bl., vol. 1878, page 313, Feser ; Lak- 
toskop. 

W., vol. 24, page 992 ; C. R., vol. 87, page 425 ; M. Sc, vol. 1878, 
page 1146; Chemical News, vol. 1878, page 173 ; Cb. Ct. Bl., vol. 
1878, page 712, E. Marchand ; Lactobntyronieter. 

W., vol, 27, page 836 ; L. V. st., vol, 27, page 133, Portele ; Laktoskop, 
Feser's. 

W,, vol, 27, page 836, Schmoeger; Laktobntyrometer. 

W., vol. 28, page 923, G. Recknagel; Lactodensimeter. 

W., vol. 30, page 1055 ; Am. J. Pli., vol. 13, page 244, Pile; Lacto- 
meter. 

Analyst, vol. 2, page 70 ; Microscope and diseased milk. 

W., vol. 18, page 612 ; A. Ch. Ph., vol. 25, page 382 ; D, J., vol, 205, 
page 65 ; P. Ct. Bl., vol. 1872, page 1236, Bonssingault; Mikroskop, 
die Milch nnter dem. 

W., vol, li), page 519; Chemical News, vol, 1870, page 5, Dancer; 
Mikroskopische Untersnchung der Milch, 

Chemical News, vol, 51, page 193; Milk-sngar and Cane-sugar, Deter- 
mination of Mixtures of. 

Analyst, vol. 10, page 62, Stokes and Bodener ; Milk-sugar and Cane- 
sugar, Determination of Mixtures of. 

21 



162 [Se]S"ATe 

Analyst, vol. 10, page 81, W. Johnston ; Apparatus for the Optical Esti- 
mation of Milk sugar. 
Chemical News, vol. 57, page 118, Milk-sugar and Galactose. 
Analyst, vol. 10, page 30, C. W. Stevens; Milk-sugar, Determination of. 
A. U. Ch., vol. 1884; Ch, Ct. Bl, vol. 1884, page 499, Bignaminl ; 

Saccharose, Glukose und Laktose, Bestimmung von. 
W., vol. 19, page 687 ; Z. a. Ch. vol. 9, page 285 ; Ch. Ct. BL, vol. 1873, 

page 9, A. Muller ; Milchanalyse, Beitraege zur. 
"W., vol. 24, page 993, Skalweit ; Milchproben, Werth der. 
W., vol.24, page 993: M. Z., vol. 1878, page 425; D. J., vol. 230, 

page 80; Ch. Ct. bl., vol. 1878, page 767, Klenze ; Milchproben, 

Werth der. 
W., vol. 26, page 703 ; D. J., vol. 238 page 413, Mittelstrass ; Optische 

Milchprobe. 
W.,vol. 28, page 925; B. D. Mullh., vol. 51, page 401, Zweifel und 

Peter; Optische Milchproben. 
W., vol. 15, page 489 ; D. J., vol. 193, page 396 ; Chemical News, vol. 

45, page 131, Heeren ; Optische Milchprobe. 
W., vol. 27, page 835, Heeren ; Pioskop. 
Analyst, vol. 10, page 22, Heische ; Results, Calculation of. 
W., vol. 23, page 595, Jaergensen; Refractometer, Milchpruefung rait. 
Analyst, vol. 10, page 99, Adams; Sour Milk, Treatment of, for Analysis 
Chemical News vol. 46, page 124, Scherff's Method. 
^Y., vol. 30, page 1060, Pellet ; Milchzucker, Bestimmung von. 
Chemical News, vol. 38, page 255-91 ; Testing. 
Chemical News, vol. 39, page 264;. Total Solids, Determination of. 
W., vol. 3, page 333 ; Ch. Ct. Bl., vol. 1851 page 579, W. Knop ; Trock- 

ensubstanz, Bestimmung von. 
W., vol. 26, page 703; B., 1880, 1910; Schmoeger; Trockeusubstanz- 

bestimmung. 
W., vol. 27, page 835 ; B., 1881, 2121 ; Schmoeger; Trockensubstanz- 

bestimmung. 
W., vol. 20, page 920; Ch. Ct. bl., 1882, page 13 ; Janke ; Trocken- 

subtanz-bestimmung. 
Chemical News, vol. 46, 244; Urine, Reaction of, in Milk. 
W., vol. 14, page 593; A. d. Ph., vol. 132, page 220 ; Z. a. ch.,1868, 

page 384; Erdmann ; Vogelsche Milchprobe, Untersuchung in. 
W., vol. 4, page 419; D. J., vol. 148, page 374 ; P. Ct. bl, 1858, page 

1377; C. Brunner; Wassergehalt der Milch, Bestimmung von. 
"W., vol. 5, page 443 ; J. b. K. L. G. Schule zu Ansbach, 1858, page 59 ; 

K. u. G. bl., 1859, page 601; Seichelt; Probe zur Ermittlung. 
W., vol. 25, page 936; D. J., vol. 235, page 61; Petri and Muencke ; 

Wassergehalt, Apparat zur Bestimmung. 

Composition ajstd Pkoperties. 

Analyst, vol. 3, page 230, A. W. Bly the ; Albuminoids, Eatty Meta- 
morphosis of. 
Analyst, vol. 9, page 198 ; Albuminoids in Human Milk. 
Analyst, vol. 49, page 168 ; Albuminoids of. 
Analyst, vol. 50, page 177; Albuminoids in Human Milk. 
Chemical News, vol. 42, page 96 ; Albumen of Milk. 



No. 24.] 



163 



Composition and Method of 

Composition and Method of 

Composition and Method of 

Composition and Method of 



Chemical ISTcws, vol. 43, page 130; Albumen, Researches on. 

Chemical News, vol. 37, page 22; Albumen and Serum in. 

Chemical News, vol. -±8, page 170; American Milk. 

Analyst, vol. 4, page 4; Acid of. 

Chemical News, vol. 30, page 257; Caseine and Fats in. 

\Y., vol. 23, i^age 821 ; Carbo-h3'drat, Vorkommen eines vom. 

J. f. pr. Ch., vol. 15, page 348, II. Ritthausen; Milchzucker verschie- 

den in der Milch. 
Chemical News, vol. 47, page 237; Changes in, with Certain Medicines. 
Chemical News, vol. 31, page 54; Chemistry of. 
Chemical News, vol. 42, page 271 ; Chemical Constitution of. 
Chemical News, vol. 43, page 235; Chemical Constitution of. 
W., vol. IS, page 617 ; J. f. pr. Ch., vol. 6, page 1; Soxhlet; Chemie, 

Physiologischen zur. 
W., vol. 20, page 806; Ch. Ct. bl., 1874, page 791; Hammersten ; 

Coagulation der Milch. 
Analyst, vol. 10, page 67, Vieth; Composition of Milk and Milk 

Products. 
Chemical News, vol. 50, page 263; 

Analysis. 
Chemical News, vol. 50, page 280 ; 

Analysis. 
Chemical News, vol. 50, page 289 ; 

Analysis. 
Chemical News, vol. 50, page 301 ; 

Analysis. 

Chemical News, vol. 39, page, 240; Composition of Cows', of Differ- 
ent Breed. 
W., vol. 2, page 277; J. f, pr. Ch., vol. 48, page 1 ; F. Crusius; Zu- 

sammensetzung, Veraenderung in, und in Nahrungswerth. 
W., vol. 2, page 277 ; D. J., vol. 142. page 75; Rohdo ; Zusammenset- 

zung, uber die verschiedene, bei ofterem Melken. 
W., vol. 2, page 277; A. Ch. Ph., vol. 97, page 150; J. f. pr. Ch., vol. 

98, page 24; P. Cfc. bl., 1855, page 695; J. Lw. d. K. Han., 1855, 

page 417; Bcredecke and Struchmann ; Zusammensetzung, Aender- 

nng in dt?r normalen zu den verschiedenen Tageszeiten. 
W., vol. 4, page 421 ; Bay. K. & G. bl., 1858, page 194; Feichtinger, 

Lintner and Rhien ; Zusammensctung der Kuhmilch. 
"W., vol. 5, page 445, II. Ritthausen ; Zusammensetzung, Untersuch- 

ungen ueber. 
W., vol. 6, page 430 ; Arch. f. Path. Anat., vol. 17, page 417; F. 

Hoppe; Die Bestandtheilo der Milch. 
W., vol. 8, page 519; W. Lw. Ct. bl., vol. 2, page 19; Voelcker; 

Zusammensetzung und Natur der Milch. 
W.. vol. 19, page 687 ; J. d. Ph. Ch., vol. 17, page 337 ; A. Bechamp ; 

Untersuchung ueber die Milch. 
W, vol. 20, page 809; B., 1874, page 1463; Ch. Ct. bl., 1874, page 

774; Selmi; Untersuchung ueber die Milch. 
W., vol. 22, page 889 ; Arch. d. Ph., 1876, page 440; Ind. bl., 1876, 

page 457 ; E. Reichardt; Zusammensetzung, Verschiedenheit in der 

nnverfaelschten Milch. 



164 [Senate 

W., vol. 23, page 818; M. Z., vol. 1877, page 181; D. J., vol. 224, page 

459, Fleischnian; Die Bestandtheile der Milch. 
W., vol. 24, page 989; Ch. Ct. bl., vol. 1878, page 58S, Schreiner; 

Beschaileuheit der Milch. 
W., vol. 25, page 9;J3 ; B., vol. 18T9, page 1490, Schischkoff ; Znsam- 

mensetzung der Milch. 
J. F. lust., vol. 1882, page 369, Haines ; Zusammensetzung der Milch. 
W., vol. 21, page 905; Med. Ct. bl., vol. 1875, page 295; Ch. Ct. bl., 

vol. 1875, page 310, Schmidt; Zur Kentniss der J\lilch. 
Analyst, vol. 9, page 34; Condensed. 
Chemical News, vol. 49, page 107; Constitution of Milk. 
W., vol. 17, page G70; C. K., vol. 72, page 123, Samson; Constitution 

der Butter-knegelchen. 
W., vol. 30, page 1050; Ph. Ct. bl., vol. 1884, page 316, Schroede ; 

Contraction der Frischen Milch. 
W., vol. 17, page G70; Ph. Trans., vol. 31, page 605; J. Ch. Soc, 

A'ol. 9, page 165; Clu Ct. bl„ vol. 1871, page 325, Wanklyn ; Con- 

densirte Milch, Newnhara's. 
Chemical News, vol. 38, page 112; Cow-tree, Composition of. 
Analyst, vol. 7, page 129 ; Analyst, vol. 7, page 164 ; Analyst, vol. 7, 

page 176 ; Fat, Specific Gravity and Solids not Fat, Eelation be- 
tween. 
Chemical News, vol. 50, page 248; Formation of. 
Chemical News, vol. 54, page 305; Fat in. 
Chemical News, vol. 45, page 88; Fat in. 

Chemical News, vol. 39, page 240; Fat, Influence of Food on Quan- 
tity of. 
W., vol. 12, page 484; Dt. M. G. zt., vol. 1 ; Hess. Gew. bl., vol. 44, 

page 345; P. Ct. bl., vol. 1866, page 414, A. Vogel ; FettgehaU, 

der Frischen und Abgerahmten Milch. 
W., vol. '46, page 702; M. Z., vol. 1880, page 186, Janke; Fettgehalt, 

Schwankungen im, der Gesammtmilch. 
W., vol. 28, page 924 ; Z. a. d. G. d. Vht., vol. 1882, page 195, Vieth; 

Fettgehalt, Aenderung bcim Milchveikauf. 
W., vol. 2, page 278; A. Ch. & Ph., vol. 98, page 124, Wicke; Fett 

nnd Wasser Gehalt der Ziegen milch. 
Chemical News, vol. 31, page 106; Decomposition of. 
Analyst, vol. 9, page 196 ; Human Milk, Comjjosition of. 
J. A. C. Soc, vol. 6, page 252, Leeds ; Human Milk, Composition of. 
Chemical News, vol. 47, page 281 ; Milk Studies. 
J. A. S. Ch. Ind., vol. 3, page 452, Urech ; Milk Sugar, Action of 

sod. hydr. on. 
W., vol. 30, page 1050, Heuppe; Mikro-organismen, Zersetzung der 

Milch durch. 
Chemical News, vol. 33, page 261 ; Nitrogen and Albumen in. 
Chemical News, vol. 35, page 11 ; Nitrogen, Determination of. 
W., vol. 27, page 836 ; Arch. Ph., vol. 219, page 41, Arnold; Ozon in 

der Milch. 
Chemical News, vol. 49, page 104 ; Physical Property of. 
J. S. Ch. Ind., vol. 1, page 334, 0. Loew; Preserved Milk, Changes 

in. 
W., vol. 28, page 916, O. Loew; Preserved Milk, Changes in. 



No. 2-1.] 1C5 

B., vol. 1882, page 1482, 0. Loew; Preserved Milk, Changes in. 
Chemical News, vol. 49, page lfi8 ; li'-nnet. Action of, on Milk. 
Chemical News, vol. 45, page .58; Keactioii of. 
^V., vol. 10, page G88 ; J. pr. Ch., vol. 7, page 137; Ch. Ct. bl., vol. 

1873, page 339, Vogel ; Milch zum Lakmiisfarbstoff. 
Analyst, vol. 5, page 151; Salt in. 
W., vol. 5, page 445; C. R., vol. 47, page 1013; Itep. Ch. App., vol. 

1, page 140; Ch. Ct. hi., vol. 1859, page 158, Tilhol and .Jo\y; 

tSclial'milch, Analyscn Verschiedener liaccn. 
W.,'vol, 28, page 922"^; M. Z., vol. 1882, page 689, Schmidt; Schlempe- 

fuetterung, Einfluss auf die Beschaffenheit der Milch. 
W., vol. 15, page 490; Chemical News, vol. 492, page 217, Cameron ; 

Schweinemilch, Analysen der. 
W., vol. 2, page 278; J. f. pr. Ch., vol. 68, page 224; Ph. Ct. bl., 

vol. 1856, page 649, Scheven ; Schweinemilch, Zusammensetzung. 
Analyst, vol. 4, page 11, Cameron; Solids in. 
Chemical News, vol. 32, page 28 ; Solids in. 
Chemical News, vol. 37, page 123; Solids in. 

Chemical News, vol. 36, page 237 ; Souring of. During Thunderstorms. 
Analyst, vol. 5, page 35, page 32, Dr. Muter; Sugar, Estimation of. 
Analyst, vol. 9, page 84; Sugar in Milk. 

Chemical News, vol. 37, page 221 ; Sugar, Lactic Fermentation of. 
W., vol. 24, page 908 ; B., vol. 1878, page 154 ; Ch. Ct. bl., vol. 1878, 

page 198, Musso ; Suifaten u, Suifocyanaten, Gegenwart in der 

Kuhmilch. 
Analyst, vol. 7, page 129, Ilehner; Specific Gravity of Milk, 
W., vol. 29, page 972 ; F. G. d. Vht,, vol. 1883, page 247, Vieth ; Spec. 

Gewicht der Milch. 
W., vol. 29, page 971 ; M. Z., vol. 1883, page 419, Recknagel ; Spec. 

Gewicht der Milch. 
W., vol. 17, page 670 ; L. V. St., vol. 14, page 194; Ch. Ct. bl., vol. 

1871, page 805, Fleischmann ; Studien ueber die Milch. 
W., vol. 28, i)age 924; F. (^. d. Vht., vol. 1882, page 191, Vieth ; 

Trocken-substanz, Aenderung beim Aufbewahren. 
W., vol. 28, page 927 ; UliVlmann ; Verdaiiung der Kuhmilch. 
W., vol, 30, page 1050 ; M. Z., vol. 1884, page 493, Schrodt Andonard ; 

Verfuetterung eingesaeuerler Kuebenschnitzel an Milchkuehe. 
W., vol. 27, page 836; F. G. d. Vht., vol. 1881, page 63, Munke ; 

Ziegf^nmilch, Fettgehalt. 
W., vol. 22, page 389 ; A. Ct. Ph., (5) vol. 7, page 171 ; C. £., vol. 

82, page 266 ; M. Sc, vol. 1876, page 277 ; Ind. bl., vol. 1876, page 

236 ; B., vol. 1876, j^age 356 ; C. Ct. bl., vol. 1876, page 216, Tis- 

seracl ; Einwvirkung der Kaelte auf Milch. 

Handling of Milch. 

W., vol. 27, page 828, Fleischmann, Sachtlebeu ; Aufrahmsverfahren, 

Das Beckersche. 
W., vol. 27, page 829 ; M. Z., vol. 1881, page 589, Arrium ; Aufrahms- 

systeme. 
W., vol. 37, page 833; M. Z., vol. 1881, page 177; V. Peter; Auf- 

rahmung der Milch beim Transport. 



166 [Sena'ie 

Analyst, vol. 6, page 220 ; Centrifugal Machines. 

W., vol. 25, page 940; Ind. bl., vol. 1879, page 100, Lefeld; Centri- 
fuge zur Entrahmung der Milch. 

W., vol. 10, page 406; D. J., vol. 174, page 149, Prandte; Concentra- 
tion der Milch und beschleunigte Eahmerzeugung. 

W., vol. 14, page 591; Bay. K. & G. bl., vol. 1868, page 571 ; P. Ct. 
bl., vol. 1868, page 1471, Werner; Condeusirte Milch von Kempten. 

W., vol. 16, page 515; D. J., vol. 198, page 168 ; Hess. G. bl., vol. 
1870, page 305 ; P. N. bl., vol. 1870, page 357, Trommer ; Conden- 
sirte Milch, Herstellung. 

W., vol. 19, page 684; D. J., 210, page 61; Ch. Ct. bl., 1873, page 
788, Trommer ; Condensirte Milch, Bereituug. 

W., vol. 19, page 687 ; Dt. Ind. zt., vol. 1873, page 440 ; P. Ct. bl., 
vol. 1873 ; page 1376, Gefall ; Condensirte Milch, Darstellung. 

W., vol. 20, page 813 ; D. J., vol. 211, page 150 ; P. Ct. bl., A. Ott ; 
Condensirte Milch auf der Wiener Ansstellung. 

W., vol. 22, page 891 ; D. J., vol. 222, page 539, Horsford ; Condeu- 
sirte Milch, Geschichte. 

W., vol. 28, page 917 ; F. G. Vht., vol. 1882, page 137, Liebig ; Con- 
densirte Milch, Herstellung. 

W., vol. 29, page 968, Sweethmd ; Condensirte Milch. 

W., vol. 30, page 1058 ; M. Z., vol. 1884, page 281, Merz & Deutsch ; 
Condensirte Milch. 

W., vol. 30, page 1058; Pharm. J & Trans., vol. 1884, page 461, 
Meaden ; Condensirte Milch. 

W., vol. 19, page 687 ; B., vol. 1873, page 977, K. B. Stephens , Con- 
densations- Apparat. 

W.,vol. 1, page 251; B^Soo. Enc, vol. 1885; D. J., vol. 138, page 
142: P. Ct. bl.,vol. 1855, pages 319, 1261, Mabru ; Conserva,tion 
der Milch. 

W.. vol. 17, page 071 ; Dt. Ind. zt., vol. 1871, page 248, G. Gahn ; 
Conservirungsmittel. 

W., vol. 24, page 996 ; D. J., vol. 229, page 199, Toninetti ; Conserv- 
irung von Milch. 

W., vol. 25, page 942; D. J., vol. 202, page 94, Voigt, Schulze ; Con- 
servirung von Milch. 

"W., vol. 27, page 828, Klebs ; Consei'virung von Milch. 

W., vol. 28, page 913 ; M. Z., vol. 1882, page 321, Mayer ; Conservirung 
von Milch. 

W., vol. 28, page 914; B., vol. 1882, page 1259, Meissl ; Conservirung 
von Milch. 

W., vol. 28, page 918; Bdm. Ct. Bl., vol. 1882, page 789, Busse ; 
Conservirung von Milch. 

W., vol. 29, page 966, Roden ; Conservirung von Milch. 

W., vol. 29, page 966, Bertling ; Conservirung von Milch. 

W., vol. 29, page 966 ; Lw. V. St., vol. 28, page 321, Fleischmannand 
Morgen ; Conservirte Milch. 

W., vol. 29, page 968, Schrodt; Conservirung der Milch. 

Analyst, vol. 2, page 18 ; Depreciation by serving Cream first. 

Analyst, vol. 4, page 163, J. C. Bell ; Difference in Can sold from be- 
tween Beginning and End of Delivery. 

W., vol. 28, page 916, Eeser; Erwarmen der Milch, Apparat zum. 



No. 24.] 167 

W., vol. 30, page 1861, Ahlborn ; Erwiirmen der Milch, Apparat zum. 

Analyst, vol. 2, page 124; Keeping Natural Loss, througl). 

W., vol. 28, page 914; Dt. med. Wsch., vol. 1882, page 70, Bertling; 

Koch apparat. 
W., vol. 28, page 919 ; M. Z., vol. 1882, page 177, Gaebel ; Kahler, 

der Lawrencifcche. 
TV., vol. 28, page 919; M. Z., vol. 1882, page 817, Fleischman and 

Schmoege ; Kuehlung der Milch. 
W., vol. 30, page 1058 ; Th. J. and trans., vol. 1S84, page 582, Gibson, 

Kumiss. 
W., vol. 30, page 1058 ; Chicago Drugg., vol. 1883, Vogeler ; Kumiss. 
W., vol. 30, page 1059 ; B. vol. 1884, page 313, Struve; Kephir. 
Analyst, vol. 1, page 30 : mixing old and new milk, effect of. 
W., vol. 13, page 516; D, J., vol. 185, page 85; P. C. Bl., vol. 

1867, page 1006; P. N. Bl., vol. 1867, page 260; Dt. Ind. zt., 

vol. 1867, page 416; M. Sc, vol. 18G7, page 592, J. Liebig ; Milch 

extract, Sciiweizerische, nach Bolley and v. Liebig. 
W., vol. 14, page 592, Wagner; Milch Extract von Cham, and Landis- 

laus. 
W., vol. 20, page 81, Theil ; milch extract. 
M. Z., vol. 1878, page 353 ; D. J., vol. 229, page 345, Prandte; Milch- 

theiler. 
W., vol. 28, page 919, De Laval; Milchschleuder. 
W., vol. 28, page 919 ; D. J., vol. 244, page 373, Feser ; Milchschleuder 
W., vol. 28, page 920, Burmeister ; Milchschleuder. 
W., vol. 28, page 927, 0. Lahrmann; Muttermilch, Ilerstellung 

Kuenstlicher. 
W., vol. 30, page 1058, Gerhartz ; Milchliqueur. 
W., vol. 30, page 1860; F. G. Vht., vol. Ib84, page 307,Merz; Milch- 

zucker, Herstellung von. 
W., vol. 29, page 966 ; M. Z., vol. 1883, page 329, Vieth ; Pferdemilch, 

Condensirte. 
Chemical News, vol. 35, page 94 ; Preserving, directions for. 
J. Soc. Ch. Ind., vol, 2, page 358; D. J., vol. 47, page 376; Preserv- 
ing. 
J. Soc. Ch. Ind., vol. 4, page 543, F. Hueppe ; Preservation of. 
J. Soc. Ch. Ind., vol. 1, page 159, Gerber ; Preserved and Condensed 
W., vol. 18, page 615 ; B. vol. 1872, page 227, Wanklyn and Eassie ; 

Praeservirung der Milch. 
Analyst, vol. 8, page 149 ; Samples taken at Railroad Station. 
Chemical News, vol. 53, page 37; Sampling, Method of. 
Chemical News, vol. 33, page 6 ; Sampling for Analysis. 
Analyst, vol. 2, page 117, J. Shea; Sewage Farm Milk. 
W., vol. 30, page 1058 ; M. Z., vol. 1884, page 164, Vieth ; Stutenmilch, 

Condensirte. 
Analyst, vol. 4, page 51, Estecourt ; Temperature, Effect of low. 
Analyst, vol. 4, page 117, Gatehouse; Tin cans, selling Milk from. 
W., vol. 5, page 445 ; P. Ct. bl., vol. 1859, page 317 ; P. N. bl., vol. 

1860, page 7, A. Fleck; Zink Nachtheile von Milchgefaessen aus. 

Legal Cases. 

Analyst, vol. 2, page 185 ; Adulterated, Action to Recover Fines. 
Analyst, vol. 2, page 185 ; Adulterated, Paid for Selling. 



168 [Senate 

Analyst, vol. 2, page 83 ; Adulteration in New York. 

Analyst, vol. 2, page 28 ; Adulteratiou in New York. 

Analyst, vol. 3, page 261 ; Adulterating and Stealing, Conviction for. 

Analyst, vol. 5, page 152 ; No Adulteration if Substance Added is not 

lujui'ious to Health. 
Analyst, vol. G, pages 11, 32 ; Adulterations, Sent by Train. 
Analyst, vol. 7, page 30 ; Adulterations, Convictions for, in. New Y.ork. 
Analyst, vol. 7, page 154 ; Adulterations and Parliament. 
Analyst, vol. 8, page 123 ; Adulterations in New Jersey. 
Analyst, vol. 8, pages 154, 15G; Adulterations in NewYork. 
Analyst, vol. 8, pages 128, 151, 185 ; Adulterations at Manchester. 
Analyst, vol. 9, pages 9, 29, 31, 32, 52, 71, 112, 191, 210 ; Adultera- 
tions, Prosecutions for. 
Analyst, vol. 9, page 132 ; Adulterated, Supplied to Work-house. 
Analyst, vol. 9, page 190 ; Amending Food Act. 
Analyst, vol. 5, pages 149, 153, 187, 212, 213 ; Analyst's Certificate 

as to Adulterations must use Words of Act. 
Analyst, vol. 2, page 67; Diseased Milk, Action to Recover Price of. 
Analyst, vol. 3, page 29G; Farmers Convicted for Adulterating. 
Analyst, vol. 5, page 11; Milkmen Selling Milk in Streets, liomid to 

Serve Inspector. 
Analyst, vol. 1, pages 33, 34, 35, 55, 5G, 81, 117, 118, 13G, 153, 168, 

200, 215 ; Prosecutions for Selling Adulterated. 
Analyst, vol. 2, pages 18, 30, G9, y5, 122, 137, 184, 185, 201, 202, 227; 

vol. 3, pages 245, 261, 296, 297, 298, 332, 333, 348, 350, 351, 367, 

868, 386, 387 ; Prosecutions for Selling Adulterated. 
Analvst, vol. 4, pages 13, 14, 34, 36, 55, 73, 74, 118, 119, 137, 155, 

174, 194, 196, 212, 216, 235, 236,233, 234; Prosecutions for Selling 

Adulterated. 
Analyst, vol. 5, pages 151, 170, 188, 190, 191, 212, 226 ; Prosecutions 

for Selling Adulterated. 
Analyst, voL 6, pages 32, 11, 52, 72, 74, 152, 153, 155, 195, 212, 234; 

Prosecutions for Selling Adulterated. 
Analyst, vol. 7, pages 71, 89, 92; Prosecutions for Selling Adulterated. 
Analyst, vol. 7, pages 32, 186, 125 ; Prosecutions in Dublin, France, 

New Jersey. 
Analyst, vol. 8, pages 10, 48, 51, 91, 110, 118, 128, 162, 181, 183, 185, 

260 ; Prosecutions for Selling Adulterated. 
Analyst, vol. 1, page 214; Skimmed, Conviction for Selling as new. 
Analyst, vol. 1, page 203; Skimmed, Conviction for Selling as new. 
Analyst, vol. 7, page 30 ; Skimming, Conviction for. 
Analyst, vol. 7, page 45 ; Skimming, Conviction for, in New York. 
Analyst, vol. 1, page 55; Summons for Refusing to Sell to Inspector. 
Analyst, vol. 1, page 15 ; Walks, As to being Premises, Shops or Stores. 
Analyst, vol. 1, page 81 ; Warranty, False. 

Milk Traffic. 

Analyst, vol. 4, page 58; Anglo-Swiss Condensed Milk Co., Profits of. 
Analyst, vol. 9, page 131 ; Brooklyn and New York, Inspection in. 
Analyst, vol. 8, page 2; Control of. 

W., vol. 25, page 938; Ind. bl., vol. 1879, page 155; D. J., vol. 232, 
page 381; Controle der Verkaufsmilch. 



No. 24.] 169 

Analyst, vol. 4, page 159 ; Dairymen and Milk Analysis. 

Analyst, vol. 8, page 243, Wigner ; London, Supply of. 

Analyst, vol. 3, page 242, Edge ; Milkmen and Farmers. 

Analyst, vol. 3, page 275; Milkmen and Analyst. 

Analyst, vol. 4, page 214; Analyst, vol. 4, page 234; Analyst, vol. 4, 

page 238 ; Farmers and Milk-dealers. 
AV., vol. 27, page 834; Milch Verkaufsordnung in Darmstadt. 
Analyst, vol. 5, page 188; Skimmed Milk, Prodts of. 

Standards. 

Analyst, vol. 7, pages 34 ; and 37 Samples below the !-5ociety's Limit. 
Analyst, vol. 8, page 245 ; Solids, Valuation of, Instead of a Limit. 
Analyst, vol. 1, page 40, A. Hill ; Standards. 
Analyst, vol. 1, page 80 ; Standards, Correspondence as to. 
Analyst, vol. 9. page 116, D. Muter ; Standards and Analyses. 
Chemical News, vol. 31, pages 266, 280; Solids, Minimum in. 
W., vol. 20, page 810 ; Chemical News, 1874,224; Horsley ; Werth- 
ermittluug der Milch. 

Unhealthy and Abnormal. 

Analyst, vol. 1, page 47, Patterson; Abnormal Sample of New. 

Chemical News, vol. 50, page 248; Blue Milk. 

Chemical News, vol. 47, page 176 ; Blue, Observations on. 

W., vol. 27, page 832; M. Z., 1881, page 28; Herter; Blauwerden 
der Milch. 

W., vol. 29, page 975 ; J. d. I'Ag., 1883 ; Russet ; Blauemilch. 

Analyst, vol. 2, page 70 ; Diseased Milk. 

Analyst, vol. 3, page 249, Heisch ; Diseased Milk. 

Analyst, vol. 3, page 251, Wigner ; Diseased Milk. 

Analyst, vol. 7, page 165 ; Diseased Cow, Milk from. 

AV., vol. 27, page 832, Nalline ; Gelbe Milch. 

W., vol. 28, page 922, Schmidt; Falulenziehende Milch. 

Chemical News, vol. 31, page 232; Health and Disease in. 

Chemical News, vol. 32, page 312 ; Health and Disease in. 

Chemical News, vol. 39, page 226 ; Health and Disease in. 

W., vol. 25, page 935 ; B., 1879, page 1216 ; A. W. Blythe ; Composi- 
tion of, in Health and Disease. 

Chemical News, vol. 40, ptige 226 ; Human, Composition of Abnormal. 

W., vol. 27, page 833 ; Lid. bl, 1881; page 9 ; Airy ; Kraukheitstoffe, 
Uebertragung durch die Milch. 

W., vol. 30, page 1058 ; M. Z., 1884, page 341 ; Fleischmann ; Pas- 
tcurisirt© IVTilch 

W., vol. 29, page 974; J. pr. Ch., vol. 27, page 249; Struve; Tuber- 
culose, Uebertragung durch die Milch. 

W., vol. 29, page 974; Arch. Hyg., 1883, page 121 ; May ; Tuberculose, 
Uebertragung durch die Milch . 

[Sen. Doc. No. 24. j 22 



170 [Senate 



ExPLANATlOK OF Abbreviations. 

Am. Ch. — American Chemist. 

Am. J. Ph. — American Journal of Pharmacy. 

A. Oh. Ph.— Annales de chimie et physique. 
A. — Annaleu der Chemic. 

Arch. Ph. — Archiv der Pharmacie. 
Arch. p. Anat. — Archiv der pathalogischen Anatomic. 
Bay. K. & Gew. b!. — Bayrisches Kunst u. Gewerbeblatt. 
Bay. Ind. & Gewb. — Bayrische Industrie u. Gevverbeblatter. 
B. — Berichte der deutschen chemischen Gesellschaft . 
BuD. Soc. d'Eu. — Bulletin de la Societe d' Encouragement. 

B. S. Ch. — Bulletin de la Societe chimique de Paris. 
B. Mulhause — Bulletin de Mulhause. 

Biedermann Ct. bl. Ag. Ch. — Biedermann Central blattfuer Agricul- 

tur u chemie. 
Ch. Ind. — Chemische Industrieblatter. 
Ch. Ct. bl, — Chemisches Centralblatt. 
Ch. News — Chemical News. 

Ch. Tech. Mth. — Chemische, Technische Mittheilungen. 
Dt. 111. Gew. zt. — Deutsche Illustrirte Gewerbezeitung. 
Dt, Ind. zt. — Deutsche Industriezeitnng. 
Dt. med. AYochsch. — Deutsche medicinische Wochenschrift. 
D. J. — Dingler's polytechnisches Journal. 
F. G. Vht.— Fortschritte auf dem Gebiet der Viehaltung. 
Fuerther Gew. zt. — Fucrther Gewerbezeitung. 
F. T. — Fresenius Zeitschrift fuer analytische Chemie. 
Hess. Gew. bl. — Hessische Gewerbeblaetter. 
Ind. bl. — Industrieblaetter. 
J. pr. Ch. — Journal fuer praktische Chemie. 
J. Soc. Ch. Ind. — Journal of the Society of Chemical Industrie. 
J. Am. Ch. Soc. — Journal of the American Chemical Society. 
J. Ph. & Ch. — Journal de Physique et de Chimie. ^ 



No. 24:.] 171 



REPORT ON BUTTER AND ITS ADULTERATIONS. 



By Elwyn Waller, Ph. D,, assisted by Edward W. Martin, Wal- 
ter MoELLER, Ph. B., and Kussell W. Moore, A. B. M. Sc. 

Hou. J. K. Browit, State Dairy Commissioner : 

Sir — I have the honor to report the following with regard to butter 
and its adulterations : 

Butter is the fatty portion of the milk of the cow. As manufac- 
tured it contains besides the butter fat, some salt which has been added 
to preserve it and bring out its flavor, and as constituents incidental 
to the mode of manufacture, water and curd. 

In the accompanying table from Koenig's Nahrungsmittel, 2d cd, 
Berlin, 1883, vol. 1, are given the results of the examination of 123 
butters of all kinds sold in different parts of Europe. Koenig ex- 
pressly states, however, that the mean of these results do not represent 
a good butter. Many of the samples represent what is to be found in 
the markets of Europe, but many of them, tliougli made from milk or 
cream, were badly made either through ignorance or dislionesty. He 
gives (p. 279) as the composition of good fresh butter the following: 
Water, 11-7 per cent ; fat, 87-0 per cent; caseine, 0-5 per cent ; milk 
sugar, 0-5 per cent ; salts, 0-3 per cent. 

Dr. .lames Bell reports (Report of Board of Inland Revenue, May 
31, 1876, Jour. Roy. Agri. Soc, 13, 1877, p. 181), the examination of 
117 butters obtained from farmers in various parts of Great Britain 
(Table 2). The object was to obtain a fair standard of composition 
from which to judge of the question of adulterations. A. H. Allen 
(Commerc. Organic Analysis, vol. 2, p. 204), remarks that Dr. Bell 
assumed that the farmers were all entirely innocent of any fraudulent 
intent in preparing their butter for the market, a position that is not 
invariably tenable.* For the report made to the Lancet which led up 
to legislation on the subject of food adulteration in England forty- 
eight butters were examined. 

Angell and Hehner (Butter Analysis, 2d ed., London, 1877, pp. 14 
and 15) give the results of their examination of thirty butters such as 
are ordinarily encountered, besides three of exceptional composition. 
Wanklyn examined fifty different samples of butter supplied to the 
work-houses in Lo-,uon (Milk Analysis, London, 1874, p. 57). 

Caldwell (Second Report to New York State Board of Health, p. 
510), reported to the New York State Board of Health the result of 
the examination of some forty samples of butter, genuine and arti- 
ficial, delivered to him by the inspectors. 



172 



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176 



[Sen-ate 



Table II— Dr. Bell's Table. 
Results of the analysis of 117 samples of hutter. 





WHENCE OBTAINED. 


o 

a 

o 
o 


Cm 

O 

3 
o 


3 
u 

o 


0) 

o 

o 
o . 

p.. 


Butter Fat. 




u 
Si 

a 


ti i> .• 

en -^ ^ 
~ a (u 

C^ ^ 0) 

Cti be 


. S c 

o .a 
c a 

c . 
■^ bo 

— 0) 




1 

2 


Surrey 

Surrey 


4.15 

6.80 
15.50 
11.40 

7.55 
12.70 
11.67 
11.79 
14.04 
10.1:2 

4.91 
11.73 
11.83 
13.22 
16.99 
12.26 
11.92 
12.96 

9.72 

8.18 
12.84 
16.85 
1 6.-37 
17.06 
17.03 
18.37 
. 13.24 
12.22 
13.02 
1L74 

8.72 

9.55 
14.41 
20.75 
14.26 

9.11 
11.52 

9.60 
14.36 
15.52 
17.56 
17.18 
16.28 
18.72 
16.42 
13.62 
13.14 
19.40 
13.70 
15.94 
18.52 
14.90 
14.98 
11.71 
13.51 
18.64 
17.60 


3'. 27 
2.10 

.76 
L03 

.80 
2.20 
3.39 
1.63 
2.62 
1.54 
2.11 
1.14 
1.34 
2.65 
4.52 
4.22 
3.80 
2.82 
3.14 
2.78 
2.77 
3.22 
2.13 
2.25 
1.63 
1.25 

.61 

.72 
1.32 

.58 
4.17 
3.10 
3.82 
3.82 
8. 28 
3.92 
6.45 
2.06 
4.08 
2.98 
3.00 
3.32 
2.24 
2.80 
3.00 
5.74 
3.70 
2.30 
2.40 
4 84 
6.04 
3.74 
3.04 
2.90 
2.68 
2.60 


".80 

1.70 

.77 

1.15 

.86 

.86 

.68 

1.51 

.70 

.43 

.47 

.80 

.68 

1.36 

.94 

1.52 

.36 

.28 

.92 

.98 

.11 

.56 

.88 

.86 

.39 

.40 

.34 

.61 

.42 

.70 

.24 

.64 

.61 

.22 

.40 

.41 

.82 

1.46 

1.54 

1.14 

1.24 

1.56 

1.36 

1.60 

.60 

2.96 

.56 

1.86 

2.68 

2.16 

1.50 

1.14 

.76 

.70 

.79 

.98 


80.70 
87.07 
90.27 
85.64 
85.27 
^4.14 
82.82 
86.56 
93.12 
85.69 
86.23 
84.76 
79.00 
82.28 
82.34 
82.88 
87.18 
87.76 
83.40 
80. -27 
79.85 
79.93 
79.86 
79.61 
85.11 
86.83 
85.65 
86.52 
90.00 
86.04 
81.85 
74.82 
81.70 
82.21 
84.15 
83.13 
81.52 
78.86 
78.32 
78.58 
78.84 
77.68 
79.18 
82.78 
78.16 
76.34 
82.14 
78.98 
74.48 
77.56 
80.14 
84.49 
82.89 
77.89 
78.82 


.91349 
.91309 

.91309 
.91228 
.91389 
.91279 
.91228 
.91309 
.91158 
.91299 
.91208 
.91299 
.91269 
.91269 
.91239 
.91289 
.91239 
.91299 
.91198 
.9126^ 
.91269 
.91188 
.91188 
.91198 
.91228 
.91208 
.91218 
.91138 
.91128 
.91168 
.91218 
.91198 
.91239 
.91158 
.91289 
.91279 
.91389 
.91228 
.91299 
.91178 
.91239 
.91299 
.91279 
.91239 
.91223 
.91078 
.91397 
•91296 
.91228 
.91106 
.91191 
.91188 
.91097 
.91314 
.91309 
.91050 
.91063 


86 

88 

88 

90 

85 

86 

87.5 

88.3 

88.3 

88.2 

89 

89 

89 

87.8 

88.7 

87.5 

87.5 

88 

88 

87 

87.5 

87.8 

87.5 

87.3 

87.8 

87.3 

87.5 

89.2 

90.2 

90 

88.5 

88.7 

89 

92 

88.5 

88.5 

87.5 

89 

88.5 

89 

89 

88.5 

88.5 

89 

88 

90 

88 

89 

90 

91.5 

90.5 

90.5 

91.5 

88.5 

88.5 

93 

93 




3 






4 






5 


Surrey 






Surrey , .. 

Irish salt butter.. .. 


87.20 


8 


County Galvvay 


9 


County Galway 




10 


County Galvvay 




11 


County Galwav 


87 42 


^9, 


County Galway 




13 


Countv Gahvay 


86.60 


14 


Devonshire 




15 


Cornwall 




16 
17 


Cumberland 

Cumberland 




18 
19 


Cumberland 

Cumberland 




20 
91 


Cumberland 

Cumberland 




9A 


Dorsetshire 




<?.?, 


Dorsetshire 




94 


Dorsetshire 




V!-T 


Dorsetshire 


87. SO 


9(i 


Dorsetshire 




27 
28 
?,9 


Dorsetshire 

Cumberland 

Cumberland 




SO 


Cumberland 




31 


Cumberland 




32 
83 
34 


Cumberland 

Suffolk 

Suffolk 


86.87 
87.80 


35 


Suffolk 


86.45 


3(1 


Suffolk. 


86 00 


37 

38 


Suffolk 

Suffolk 


85.50 


39 


Devonshire 




40 


Devonshire 


87.40 


41 


Devonshire 




4", 


Devonshire 




43 


Devonshire 




44 


Devonshire 




45 


Devonshire 


86. S7 


4ii 
47 
48 
49 
50 
51 
52 
53 
54 


Devonshire 

Suffolk 

County Londonderry .... 
County Londonderry ... 
County Londonderry . . . 
County Londonderry . . 

County Londonderry 

County Londonderry 

Kent 


88.00 


55 


Kent 




56 


Kent 


88.60 


67 


Kent 





No. 34] 



177 
Table II — {Continued). 







tC 




•a 


S 


Butter-fat. 










X. 




-^ 






« 










o 


£1 


t> i . 


*r 


«*-! f« 


No. 


WHE^X'E OBTAINED. 


t 


CM 

o 


CM 

o 


SM 

o 




'0 


03 

^'3 


























a 


3 


O -M 


"•C -M r/j 
•5 Cj 0) 


bo . 
a C 


*- 






I. 


U 


t. 


. c3 


s ^£ 


^=M 










&i 


P-, 


CO-" °" 


K5 




58 


Surrey 


13.55 
14.16 
13.63 
16.46 
13.57 
14.98 


2.49 

".44 

1.13 

.65 

.68 


.SO 

"62 
1.12 

.84 
.68 


83.16 

"85. si 
81.29 
84.94 
83.66 


.91093 
.91223 
.91106 
.91019 
.91140 
.90987 


92 

89 

89.5 

92.5 

89 

92.5 


88.35 


59 


Surrej^ 




60 


County Cork 


87.72 


61 


Couuty Cork 


88.75 


•62 


Couu'ty Cork 


87.50 


63 


County Cork 


89.15 


64 


County Cork 


15.34 
14.64 
11.41 
10.43 
13.79 
11.05 
11.36 
16.24 
11.71 


.40 
.46 
3.03 
- 2.46 
2.96 
7.71 
4.97 
9.20 
3.60 


.69 

.82 
.70 
.57 

1.26 
.44 

1.04 
.40 
.95 


83.57 
84.08 
84.86 
86.54 
81.99 
80.80 
82.63 
84.16 
73.74 


.91062 
.91041 
.91239 
.91148 
.91063 
.91073 
.91106 
.91184 
.91145 


91 

91.5 

92 

89 

93 

93 
.93 
90 




65 


County Cork 




66 


Carnarvonshire 


87.01 


67 


Carnarvonshire 




68 


Carnarvonshire 


88.32 


69 


Carnarvonshire.. 




70 


Carnarvonshire 


88.42 


71 


Carnarvonshire 


88.12 


72 


Normandy 




v;^ 


Irish salt butter 


16.89 
11.59 
13.21 
12.52 
11.99 
12.57 
11.81 
12.08 


8.56 
1.49 
1.74 
2.12 
2.23 
1.58 
8.38 
2.39 


1.23 
.44 
.56 
.79 
.99 
.89 
3.06 
3.74 


73.32 
86 48 
84.49 
84.57 
84.79 
84.96 
76.75 
81.79 


.91148 
.91201 
.91179 
.91146 
.91182 
.91148 
.91251 
.91160 


89.5 

90.5 

90.5 

90.5 

89 

90.5 

89 

92 




74 


Wiltshire 


86.96 


75 


Wiltshire 




76 


Wiltshiro 


87.35 


77 


Wiltshire 




78 


Wiltshire 


87.65 


79 


Cumberland 


86.96 


80 


Cumberland 


87.74 


81 


Cumberland 


12.89 
13.08 


3.69 
2.33 


3.18 
2.72 


80.27 
81.87 


.91208 
.91060 


90 
92 


86.92 


82 


Cumberland 


88.29 


83 


Cumberland 


11.18 


1.79 


5.32 


81.71 


.91174 


91.5 


87.60 


84 


Cumberland 


19.12 
13.39 


3.93 
6.68 


4.02 
1.62 


72.93 
78.31 


.91094 
.91042 


92.5 
92.5 


88.40 


85 


County Monaghan 




86 


County Monaghan 


15.60 


6.51 


.54 


77.35 


.91014 


92 


88.90 


87 


County Monairhan 


13.59 


15.08 


1.36 


69.97 


90947 


93.5 




88 


County Monaghan 


13.50 


2.58 


.55 


83.37 


.91104 


91.5 




89 


County Monaghan 


14.55 


5.86 


1.31 


78.23 


.91030 


93 




yo 


County Monaghan 


12.43 


3.55 


.55 


83.47 


.91070 


92 




91 


County Londonderry .... 


11.81 


2.85 


.70 


84.64 


.91085 


92 


88.62 


92 


County Londonderry 


13.88 


3.15 


.75 


82.22 


.91147 


90 


87.66 


93 


County Londonderry 


14.34 


3.31 


.78 


81.57 


.91188 


90.5 




94 


County Londonderry .... 


12.57 


4.32 


.51 


82.60 


.91065 


92 


88.74 


95 


County Londonderry .... 


13.56 


2.29 


.75 


83.40 


.91203 


90.5 


87.42 


96 


County Londonderry 


11.56 


2.82 


.47 


85.15 


.91179 


90.5 


88.05 


97 


Dorsetshire 


13.92 
8.88 
12 55 
12.81 
10.61 
12.87 
12.84 
13.11 
10.93 
12.79 
12.36 
11.02 
14.61 
14.12 
13.78 
10.24 


2.13 
4.50 
2.22 
1.78 
1.11 
1.56 
1.67 
1.66 
1.25 
1.03 
3.24 
1.89 
3.86 
2.28 
.90 
3.99 


.52 
.50 

1.35 
.74 
.63 
.76 
.56 
.46 
.62 
.66 
.87 
.87 
.85 

1.06 
.85 

1.22 


83.43 
86.12 
83.88 
84.67 
87.65 
84.81 
84.93 
84.77 
87.20 
■ 85.52 
85.53 
82.22 
80.68 
82.54 
84.47 
84.55 


.91058 
.91085 
.91220 
.91080 
.91094 
.91244 
.91129 
.91173 
.91190 
.91011 
.91011 
.91176 
.91091 
.91280 
.91241 
.91141 


94 

92.5 

91.5 

92.5 

91.5 

89.5 

90 

91.5 

89 

98 

93 

91 

90.5 

90 

91.5 

92.5 


88.65 


98 


Dorsetshire 


88.46 


99 


Dorsetshire 




100 


Dorsetshire 


88.17 


101 


Staflfordshire 


88.21 


102 


Staffordshire 


87.14 


103 


Staffordshire 


87.90 


104 


Staffordshire 




105 


Staffordshire 


87.30 


106 


Staffordshire 




107 


County Sligo 




103 


County Sligo 




109 


Couuty Sligo 


88.46 


no 


Couuty Sligo 




111 


Couuty Gahvay 


86.79 


112 


County Galway 


87.79 


113 


County Galway 


11.75 
15.17 
14.37 
14.50 

15.70 


8.33 
1.96 
3.21 
1.44 
1.54 


1.93 
1.99 
1.89 
1.61 
1.49 


82.99 
80.83 
80.53 
82.45 
81.27 


.91151 
.91128 
.91937 
.90939 

.91178 


93 
92.5 
94.5 
95 

92 


87.51 


114 


County Galway 


87.66 


115 


County Galway 


89.90 


116 


County Galway 


89.80 


117 


County Galway 











178 



[Senate 



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ean mark 
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rom E 
reat B 
resh b 
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03 

SS 


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No. 24.] 



179 

Table IV. 
Lit nits given hy different autliorities. 



AUTHORITY. 


Water 

should not 

exceed. 


Fat should 

not be 
less then. 


Curd 

should not 

exceed. 


Salts 

should not 

exceed. 


Wanklyn/ fresh 


Per cent. 

18 
12 

12 


Per cent. 

"'so' 

80 
80 
80 
80 

so' 

83-5 

80 

75 

"*86' 

""ss' 

80-83 
80 


Per cent. 
.... 

5 

4 

4 
2 


Per cent. 


Wanklyn, salted 


6 


Angell & Hehner 


8 


Caldwell 




Soc. Pub. Anal 






Cornwall 




8 


Blvth 




8 


Hoorn 


20 
20 
18 
12 




Dietzscli 




Fleisohman, fresh . . . .- 


5 


Fleischman, salted 


4-5 


Tollens 




Bischoff 






J. B. Edwards, rept 




4 


J. B. Edwards, butterine 

Hassal, 428, fresh 


10 
12 
12 
12 

'"'"ie 

10 


10 
4 


liassal, salted 


8 


Handb. Hyg., p. 255, Hilger, f r'h 
Handb. Hyg., p. 255, Hilger, sal'd 
Storage butter (Dauer butter)*. 


'""3** 
8 
2.5 


Chevreul 




Duflos 






Schacht 













* Hassall, 430. 

So far as results on genuine butters obtained in my own laboratory 
are concerned the figures have been : 

- Fat, 83 to 85 per cent. 
Water, 8 to 10 per cent. 
Curd, 1 to 3 per cent. 
Salts, 3 to 5 per cent. 

As may be seen, the minimum of butter fat permissible is usually 
taken as eighty per cent. 

Many German analysts lump together the water, curd and salts un- 
der the term "buttermilk." Others again omit .the salts from the 
" buttermilk," and report percentages of fat, buttermilk and salts. 

The amount of mineral matter contained in the butter or remaining 
on incineration of the sample, is called by some ''ash," by others 
"salts," and by others again "salt" (meaning thereby ordmary 
kitchen salt). The term "ash " probably describes it the most accur- 
ately. "' Salts" is applied because the curd also contains a small pro- 



180 



[Senate 



portion of mineral salts (phosphates, etc.), whereas "salt" is applied 
by many because the proportion of mineral salts obtained from the 
curd is so small as to practically constitute no greater impurity than 
ia ordinarily encountered in ordinary kitchen salt. (Hassall Food, 
p. 434. ) From the following results it will be seen that common salt 
constitutes about 93 to 97 per cent of the ash of butter and its sub- 
stitutes. 



Butter 

Butter 

Butter 

Butter 

Oleomargarme 
Oleomargarine 



Number , 


Ash. 


1268 


3-81 


1337 


2-88 


1269 


2-77 


1314 


6-17 


1329 


4-43 


1399 


7-63 



Salt = 
Na. CI. 



•65 

•68 
•70 
•87 
•24 
• 30 



A large proportion of salt is sometimes added to preserve the butter 
which has been so unskillfully made that an undue proportion of curd 
remains in it. 

The organic non-fatty substance in butter, consists of the non-fatty, 
portion of the milk from which it is obtained. It is chiefly caseine, 
and accordingly may figure in reports of butter analysis as " caseine " 
or "curd." Some chemists determine the amount of milk-sugar 
present or the product from the change of milk sugar in the process 
of souring, i. e., lactic acid. A reference to Nos. 96 to 111, on 
Koenig's table shows that Menozzi found lactic acid in the twenty- 
two butters which he examined to the extent of 0*04 to 0-22 per cent, 
with an average of • 12 per cent. 

Cane sugar is sometimes added to butter to partially replace the salt 
as a preservative, but it is not generally liked by consumers, and such 
addition is infrequent. 

Small amounts of salicylic acid, nitre or of borax are also used as 
preservatives. By many these are not regarded as legitimate additions. 

Coloring matters, usually added in winter when cows are on dry 
feed, are in a similar position. Koenig says that coloring butter has 
become a necessary evil through a perverted taste in color on the part 
of consumers. The coloring does not add to the flavor, and should 
not more be expected by consumers than the coloring of wines, how- 
ever harmless the coloring matter. 

The rancidity of butter is the result of a separation of the butyric 
acid in the butter from its combination with glycerine. It is usually 
believed to be caused by the alteration of the caseine — a very unsta- 
ble substance when in the moist state. 

Hageman (Landw. Versuchsstat., 1882, vol. 28, page 201) attributes 
it to the action of the lactic acid formed from the milk sugar present. 
V. Lang asserts that the rancidity of butter is at first due to the for- 
mation of butyric acid from lactic acid under the influence of a far- 



No. 24.] 181 

ment. At a later §tage only the butyric acid is separated from 
its combiuation with glycerine in the butyrin "of the fat. (Kunstbut- 
terfabrikation.) 

Numerous methods of restoring rancid butter have been tried. 
Thus far, though success has attended the effort to remove the ran- 
cidity, it has always been attended with the loss of the delicacy of 
flavor which would cause the butter to be rated of high-grade. The 
methods consist essentially in washing the butter with water alone, or 
with water containing minute amounts of alkali. 

The amount of butyric acid necessary to impart a very rancid flavor 
and odor, is extremely small, and as butyric acid is soluble in water, or 
can be neutralized by alkali, the rancidity can be removed by the 
above means. On the other hand the difficulty of working water into 
a mass of butter to wash out the butyric acid and the working it out 
again if the butter is solid, usually makes the treatment " cost more 
than it comes to," and if the butter is melted and then washed, the 
*' grain" is spoiled and the flavor is still further impaired. 

Adulterations of Butter. 

The definition of adulteration in the case of food or drink, which is 
usually accepted here and in England, is given by G. W. Wigner in 
the prize essay prepared for the competition instituted by the American 
National Board of Trade (Analyst vol. 6, p. 3), which has been in- 
corporated into the State statute, chap. 407, Laws of 1881. It is as 
follows : Section 3. An article shall be deemed to be adulterated 

(&.) In the case of food or drink. 

1. If any substance or substances has or have been mixed with it so 
as to reduce or lower or injuriously affect its quality or strength. 

2. If any inferior or cheaper substance or substances have been sub- 
stituted wholly or in part for the article. 

3. If any valuable constituent of the article has been wholly or in 
part abstracted. 

4. If it be an imitation of, or be sold under the name of, another 
article. 

5. If it consists wholly or in part of a deceased or decomposed, or 
putrid or rotten animal or vegetable substance, whether manufactured 
or not, or in the case of milk if it is the produce of a diseased animal. 

6. If it be colored, or coated, or polished, or powdered, whereby 
damage is concealed, or it is made to appear better than it really is, or 
of greater value. 

7. If it contained any added poisonous ingredient, or any ingredient 
which may render such article injurious to the health of a person con- 
suming it, provided, that the State Board of Health may, with the 
approval of the Governor, from time to time declare certain articles or 
preparations to be exempt from the provisions of this act ; and pro- 
vided further, that the provisions of this act shall not apply to mix- 
tures or compounds, recognized as ordinary articles of food, provided 
that the same are not injurious to health and that the articles are 
distinctly labeled as a mixture, stating the components of the mixture. 

The following substances have been mentioned as adulterants of 
butter : 

Excessive amounts of water, curd and salt. 



182 [Senate 

The introduction of such large amounts of water as have been some- 
times found (up to fifty per cent) is said to be only made possible by 
warming the butter until it is quite soft and then stirring in water 
until it hardens sufficiently to retain it. 

Excessive amounts of any preservatives other than salt, as saltpeter, 
borax or salicylic acid. By some, any addition of these substances is 
regarded as an adulterant. 

Vegetable matters for bulk as starch from grain or potatoes, potatoes 
dried and ground, carrot scrapings, syrup, carregeen mucilage. 

Animal products for bulk. White cheese, gelatine^ butyric acid. 

Mineral matters for bulk and weight as chalk, soapstone, heavy spar 
gypsum, white lead, alum, water glass or sodium silicate and alkalies. 
The use of borax or alum is said to make the incorporation of larger 
proportions of water more easy. (Dietzsch, p. 306). 

Fatty substances. Vegetable oils, as benne or sesame oil, cotton- 
seed oil, mangosteen oil, rape-seed, cocoanut, palm, peanut, olive and 
other oils. 

Animal fats, as beef, mutton and bone fat, lard and lard oil, etc. 

Hurtful coloring matters as chrome yellow (chromate of lead) and 
coal tar colors, Victoria yellow (Saffron substitute). (Potassium 
Dinitrocresylate). Martins yellow (calcium or potassium Dinitrona- 
phthylate), etc. Vegetable coloring matters ordinarily reckoned as 
harmless are not considered as adulterants by many. Such are annatto 
carrot juice, turmeric and marigold flowers. (Calendula off). The 
fruit of the winter cherry (Physalis alkekingi) has been mentioned, but 
Tollen's Handbuch off. Gesundheitswesens, vol. 1, p. 46, says that it is 
improbable. 

Detekmination of Water and Other Non-fatty Constituents. 

Determination of water and other non-fatty constituents. 

It has been noted by Husson that when much water is present in a 
butter if a knife is plunged into it droplets of water appear in the track 
of the knife. He also notes that the butter is crumbly when large 
amounts of water are present. • 

In taking a sample for the quantitative determination of the water, 
care must be taken to obtain what fairly represents the average consti- 
tution of the sample. If the sample is soft it may sometimes be pre- 
viously mixed with a stout spatula. If hard, a fair proportion of the 
interior and exterior must enter into the portion taken. Since the 
water and fat do not readily mingle the mixture of the two can seldom 
be made quite uniform. The simplest method in theory proposed for 
the determination of the water, consists in melting a known amount 
in a graduated tube, and reading off the volume of water. Although 
the volume of water is slightly increased by the curd and salt present 
in it, the increase isumimportant in this relation,and the relative pro- 
portion of the water by weight can be calculated. (Hassallj. The 
difficulty with this method is that the curd only partially separates 
from the fat, and the line of demarcation between the water and fat 
is rendered indistinct. 

A method used by Heeren, Lefeldt, Birnbaum and others consists 
in melting the butter as before mentioned and forcing a more com- 
plete separation in a short time by placing the graduated tube in an 
iron cylinder attached to a rotating arm. The apparatus described 



No. 24.] 183 

and figured (first report, NewYork State Dairy Commissioner, p. 106), 
as in use for the determination of the volume per cent of cream in 
milk can be used, or a rougher device of the same character can be 
improvised, (v. Babo Landwirth correspblatt., Baden, 1863 p. 65. 
Martigny Die Milch, etc., 1, 1871-2, 195). 

The use of some solvent for the fat as ether, or petroleum naphtha to 
facilitate the separation is a method adopted by some. Babo uses ether 
and the centrifugal apparatus already alluded to. Other chemists as 
Hoorn, Johanson, Caldwell (2d Report N. Y. State Board of Health, 
p. 526), and others use petroleum ether, and after thorough shaking 
allow the graduated tubes to stand, and read off. 

An objection, though not a very serious one, to these methods is that 
the results are obtained in percentages by volume and not by weight, 
the usual form in which they are to be recorded or reported. On this 
account most analysts prefer the determination of water by weight. 

Weighing the butter in a cylinder, addmg about twice its weight of 
water, keeping the fat melted until clear, solidfying and cooling, and 
then running out the water and weighing the fat remaining is a method 
used by some. (Duflos and Hirsch , Die wichtigsten Lebensbeduerfnisse, 
etc). Griessmayer, Die Verfalschung der wichtigsten Nahrungs und 
Genussmittel, 1880. Eisner Die Praxis des Nahrungsmittel — Chem- 
ikers, 1880. 

Dietzsch (Nahrungsmittel und Getraenke, 4th ed. Zurich, 1884, p. 
214), accomplishes this in an ingenous manner by putting the mixture, 
of butter and warm water into a tube, corking it up, shaking and 
cooling in an inverted position so that the fat occupies the lower end 
of the tube and the water may be readily poured off. 

These methods are properly a determination of the amount of fat 
and not of the water, though by them data can be obtained from 
which the ' approximate percentage of water may be calculated. 

A practical objection to this method is that with many butters, as 
well as substitutes therefor, much of the curd holding moisture will 
remain susj^ended in the melted fat, rendering the complete separation 
of the water difficult or impossible. The water poured off contains 
the salt and a part only of the curd, so that with the most careful 
weighing it affords only an approximate estimation of the amount of 
fat present. Objections of this character are also presented by Cauld- 
well (Loc. cit). 

Drying a weighed quantity of butter in a dish over a boiling water 
bath is another more accurate method (Blyth). 

It requires some considerable time, during which there is a danger 
of some loss of the fat at the temperature required. The water being 
heavier sinks to the bottom of the melted fat and is protected by it 
against rapid evaporation. The addition of a small amount of abso- 
lute alcohol to cause the water and fat to commingle and allow water 
and alcohol to be driven out together, only partially remedies this diffi- 
culty since the curd acts as a sponge and obstinately retains the water. 

The method which has been found the most satisfactory (Angell 
and Hehner, p. 12), consists in drying a weighed portion of the sample 
in a capacious platinum dish over a low flame, the mass being con- 
tinually stirred with a thermometer which should not indicate over 
105 to 110 degrees C. {220 to 230 degrees F.), throughout (Blyth, 
foods). 



184 [Senate 

The operation is finished when bubbles of steam cease to escape 
through the fat. The method requires constant attention, but is more 
rapid and satisfactory than drying over the water bath. From seven 
to ten grammes is a good quantity to use for this test. It is well to heat 
cautiously for some little time until the curd contracts in bulk from 
loss of water before allowing the thermometer bulb to come in contact 
with the curd, otherwise it attaches itself very firmly and is removed 
with difficulty. The small amount of fat adhering to the thermometer 
bulb may be rinsed into the dish with a few drops of ether, and the 
ether driven off by a few minutes heating'on the water bath. 

The other non-fatty adulterants mentioned, except coloring matters 
which usually remain with the fat, are frequently neglected by analysts 
because of their infrequency (Allen 2, p. 202). These analysts con- 
tent themselves with a determination of the fat alone, or of the water 
and the fat. If the fat is eighty per cent or over they regard the sam- 
ple as unadulterated so far as non-fatty constituents are concerned. 

BischofE (Handb. off. Gesundheitswesens, 2.509) states that in none 
of the samples of butter examined by him in Bt-rlin, since 1875 (some 
800), has he found any of the mineral or vegetable adulterations men- 
tioned, tliough accusations of that sort have frequently been made. 
The term " bosh butter " has been applied according to Hassall (p. 
430), tQ butters adulterated with starch or substances containing it. 
According to a witness before the New York Legislative Committee on 
public health (p. 227), the name was derived from the name of the 
town Hertogenbosch, in Holland where large amounts of artificial 
butter are made. 

To determine the character of the non-fatty adulterants other than 
water, Hilger (Handb. der Hygien. Nahrungsmittel, Leipzig, 1882, p. 
25G), recommends taking five to ten grammes of the butter, adding to it 
in a test tube about twice as much water (preferably containing alcohol) 
and warming for some time at the melting point of the fat. The fatty 
layer retains the foreign coloring matters, the aqueous layer below dis- 
solves the salt, borax, alum, alkali, water glass, salicylic acid, etc., 
while the insoluble portions, as starchy material, heavy spar, chalk, etc., 
settle to the bottom. 

Dietzsch (Loc. cit.) gives a detailed method of testing the solution 
and sediment obtained by a similar treatment. The sediment is fil- 
tered out, then the caseine is dissolved off by ammonia, leaving starch 
and insoluble mineral matters to be tested by the microscope by iodine 
for starch and by other well known chemical methods for chalk, gyp- 
sum, heavy spar (barium sulphat), soapstone, etc. 

In the water solution tests may be made for the soluble adulterants. 
J. B. Edwards, of Montreal, states that borax to the extent of one or 
two per cent is not, in his estimation, an adulteration. By a large 
number of chemists, however, the presence of any borax is regarded 
as a hurtful addition, since it is believed by them that even small 
amounts in food interfere materially with the processes of digestion, 
the effect being naturally more marked where the digestive powers are 
weak. 

To detect lead, copper or zinc compounds, the two latter usually 
being present as the result of using brass, copper or zinc vessels in the 
manufacture or storing of butter Dietzsch (p. 217), also Tollens (Handb. 
off. Ges. p. 492), recommends boiling fifty grammes of the butter foi 



No. 24.] 185 

fifteen minutes with 100 to 120 cubic centimetres of water, and ten 
cubic centimetres pure hydrochloric or nitric acid, filtering through a 
wetted filter, and testing the acid solution for these metals with sul- 
phuretted hydrogen, potassium ferrocyanide, etc. 

The addition of gelatin to butter, presumably for the purpose of 
giving it more consistency in warm weather, is a matter whicli has 
come up but recently and has not yet been mentioned in the literature 
of the subject. The presence of the gelatin is very difficult of detec- 
tion since in many of its properties it bears a close resemblance to the 
albuminoids of the curd. Besides this, our knowledge of gelatin and 
of the albuminoids in milk is as yet very incomplete. 

A method for its detection was devised which seems to answer the re- 
quirements of the case tolerably well. The gelatin was extracted from 
fifty to seventy-five grammes of the butter by heating with water, the 
water solution partly cleared by filtration or straining through muslin, 
was then boiled with the addition of a drop of dilute acetic acid and 
a few drops of potassium ferrocyanide until the precipitate, which 
only forms after a time, turned blue and was in a state to filter readily. 
In the warm filtrate the gelatin was tested for by solution of tannic 
acid or chlorine gas. With most butters unadulterated with gelatin, 
only a slight turbidity was produced. With a few containing much 
buttermilk or with milk serum the turbidity was more dense, some- 
times affording a flocculent precipitate. When gelatin was present a 
stringy precipitate of very different character and very decided was 
obtained. Examinations of the fat, so far as the experiments went, 
did not indicate that any reaction between the fat and the gelatin had 
taken place. 

The addition has been chiefly suspected in the case of artificial but- 
ters, and with these the question comes up as to whether some gelati- 
noid substance may not be extracted from the membrane in the process 
of rendering the fat. The presence of some such substance is specified 
in some of the i:)atent8 relating to the manufacture of oleomargarine 
and other fats. (Paris, Pat. No. 19,011, Jan. 1882, Huet. Eng. Pats. 
5,249, 1881, and 134, 1882, Huet.) 

Butyric acid is reported as an adulterant of butter by J. Zanni 
(Quelques essais sur des Beurres fondus, Constantinople, Fres. zeits. f. 
Anal. Chem. 23, 87). To detect it he recommends washing the butter 
fat and testing for and determining the butyric acid in the washings. 

On account of the presumable infrequency of adulteration by organic 
non-fatty substances or mineral substances other than salt, it is a com- 
mon practice among analysts to call all the mineral constituents of 
butter " salt," and the organic non-fatty substances '' curd " or 
"caseine " (Allen 2, 204, etc). 

The mineral constituents of butter, salt and mineral adulterants, 
are determined by incineration of weighed amounts of the material 
directly, or incinerating the residue after extracting the fat with ether 
or some similar solvent. Lead, if present, might be thus volatilized and 
escape detection, saltpetre also would be destroyed, but all other min- 
eral adulterants enumerated will remain and can be detected by the 
well known methods of mineral analysis. 

If a strong heat is applied before the removal of the water there is 
danger of mechanical loss by the boiling of the water beneath the 
layer of fat. After removing the water the fat can be burned off 
[Sen. Doc. No. 24.] ' 24 



186 [Senate 

quietly. The salt often f nsos about some of the partially burned car- 
bon in the residue so as to protect it from oxidation, leaving the ash 
gray, or even black, and if the heat is continued until the ash is per- 
fectly white, so much salt has been volatilized that the quantitative 
results are erroneous. If the ash is light gray, without long lieating 
the results are sufficiently close. If black, the most accurate methotl 
is to dissolve all the soluble salts with water, and burn the carbona 
ceous residue, add the water solution, evaporate, ignite and weigh. 
Titration with standard silver nitrate solution will then show whether 
the mineral matter is entirely or only partially common salt. The fat 
may be determined approximately by the method of Dietzsch. The 
amount of fat is determined by melting the butter until the curd has 
settled, pouring off as much of the clear fat as possible into a weighed 
dish, dissolving oil the remainder of the fat into the same dish with 
ether, petroleum spirit or carbon disulphide, evaporating off the sol- 
vent and weighing. 

Some chemists use the solvent from the start without pouring off 
any portion of it. In the case of some butters where the curd sepa- 
rates with difficulty, this is the only satisfactory plan. The residue 
insoluble in the ether may be dried and weighed, giving curd and salt. 
If the amount of water is known the percentage of fat may be deter- 
mined indirectly by difference, a plan recommended as accurate by 
Allen (2, p. 105), Ilehner and Angell (p. 13, etc.). 

Some prefer to mis the butter with sand or pounded glass and ex- 
tract in a fat extraction apparatus as Soxhlets. Hilger (Handb. Ilyg. 
Nahr. p. 256) Tollens, Soxhlet, Thorn., etc. 

The proportion of caseine or curd, or what is generally reckoned as 
such is usually obtained by difference. The approximate estimation of 
the fat by melting with water in a tube and pouring off' the water has 
already been mentioned. 

ExAMINATIOlSr OF THE FaT. 

The most important point at the present day in the examination of 
butter is the determination of the character of the fat, and first, it may 
be stated that what is known in commerce or in daily life as a simple 
fat, consists almost invariably of a mixture of several different sub- 
stances called ''fats" by the chemists. In the chemical sense a fat 
results from a combination of a fatty acid with glycerine, water being 
eliminated at the time of the union. Such fats are called glycerides, 
and the names by which they are designated terminate in " iu,"e. g., 
stearin is the glyceride of stearic acid, palmitine is the glyceride of 
palmitic acid, arachin, that of arachidic, etc., etc. 

Glycerine has the property of uniting with one, two or three mole- 
cules of fatty acid affording mono-di or tri -glycerides designated ac- 
cording to the acid, e. g., mono-stearin, distearin, tristeariu, mouo- 
palmatin, dipalmatiu, tripalmatin, etc., etc. 

In almost all the fats occurring in nature the fats are tri-glycerides, 
tristeariu, tripalmatin, triolein, etc., and in speaking of natural pro- 
ducts the prefix '' tri " is omitted, being understood. 

The motie of combination of glycerine with fatty acids may perhaps 
be best understood from the following example : 



No. 24.] 187 

Gl)'cerii)c. Stearic acid. Tristearine, glyceryl tristearate. Water. 

(HO H C,8 U.,^ O2 ( C18 II35 O2 I 

C3 Ilr, -^ H 04. H C18 H35 02= C3 II5 i C18 U35 Oj + V sH 2O 

I II O^ U C18 H35 O2 I C18 U35 O2 ) 

Glycerine. Stearic acid. Distairine, glyceryl distearate. Water. 

(HO H fi rr n ( C 35 Uy, 0-, ) 

CaHsJHO+g^l^H^'g.^^ C3H5 ]g|i"'^«^^[ 2H2O 

Glycerine. Stearic acid. Mono-stearine, glyceryle mono-starate Water. 

(OH... (C18H35O2 +) U2O 

C3H5 ■^0H.+ nci8H35 02= C3H5" -^OH y 

(0 (OH j 

The formula of stearic acid may be also written C18 H3C O2 • 
This particular fatty acid has been selected for illustration as probably 
the most familiar one of those existing in butter and other commercial 
fats. It belongs to the best known series of fatty acids which are 
most common in these products; the series designated as the C 
n H2 w O2 , series where the number of hydrogen atoms is twice 
that of the carbon atoms, two atoms of oxygen always being present. 
The few members of this series may be given by way of illustration : 

Formic acid, C H2 O2 . 

Acetic acid, C2 H4 O2 . 

Propionic acid, C3 Hg O2 . 

Butyric acid, C4 Hg O2 . 

Valerianic or valeric, C5 Hg O2 , etc. etc. 

There are other series as the n H2n.2 O2 to which the oleic 
acid belongs etc. In the accompanying table are given the formulas 
occurrence, etc., of the principal fatty acids which have been isolated 
and identified : 



188 [Senate 

It will be noted that margaric acid is not recognized as a constituent 
of butter or any other natural fat. A substance in the condition of 
glyceride and the corresponding fatty acid was described in his 
researches on fats by Chevreul and by him named margarine and mar- 
garic acid. He supposed it to be an individual acid with the formula 
C,7 II34 Oo, and that it was a frequent and important constituent 
uent of animal and other fats. It has since been proved that what he 
examined was a mixture of palmitic and stearic acids, C,8 H30 0.^, 
and C,s Hjg O.,, and that the true margaric acid was not a natural 
constituent of any of our common fats. 

It was supposed by Chevreul to exist in butter constituting to- 
gether with olein the chief substances in their fat. Hence the manu- 
facture of the term '* oleomarg^ine " as a trade name for the substitute 
for butter. 

Chevreul's statement was that butter fat consisted of stearin, mar- 
gerin and olein, with small quantities of butyrin, Ca])roin, and caprin 
to which its odor is due. According to Hcintz, it contains oleino, much 
palmitin, some stearin and very small quantities of glycerides, yield- 
ing myristic and butic (or arachidic)acids (Watts Diet. 1, 687). 
Until 1874 the only recorded analysis was that of Bromeis, which was 
given thus : 

Per cent. 

Margarine 68 

Butyrolcine 30 

Butyroleine, caproine and caprine 2 

Later researches have proved this analysis to be erroneous in every 
detail. The margarine, as indicated above, has been shown to be a 
mixture of stearin and palmitin. That called margarine by Bromeis 
was also found to contain glycerides of butyric and capric acid. The 
butyrolein, as appears from the experiments of Gottlieb is nothing but 
triolein, while the butyrine, caproin, caprin, exists in much larger 
proportion in butter, as proven by the experiments of Angell and 
llehner (Butter, its Analysis and Adulterations, London, 1874. See 
review of the same. Chemical News, vol. 30, page 174), 

Blyth states that the general composition of butter appears to be as 
follows : 

Glycerides : 

Per cent. 

Oleine 42-21 

Stearine and palmitine 50-00 

Butyrine 7-GO 

Caproine ) 

Capryline >• -10 

Caprine (Rutin) ) 

100-00 



Fattv acids : 

Oleic a"cid 40-40 

Stearic and palmitic acids 47-75 

lusoh acids 87-90 




c u>, 0, 



C„ H,o, 0, 



c., n,„ 0,. 



C„ H,„ 0, 



C,», H», 0, 



Cu. n„, 0, 



C,„ H,,, O, 



C,„ H,„ Oo 



C«, Hio, O, 



C,s, Uu, 0, 



Id butter, cod-liver oil, muscle plasma, 
secretions of various insecls ; oroton 
oil, tamarinds, fruit of soap-nut tree, 
aud of gingko bilboa, putrid cheese 
and cider, putrid yeast and the soui 
liquids of tau-yard. 

In dolphin oil and other fish oils, also 
in various roots and perspiration. 



In butter, cocoanut oil, limburger and 
other similar cheeses ; fusel oil from 
mangel-wurzel spirit. 



In butter, cocoanut oil, and in many 
other fats, also in old cheese. 



In butter a7id cocoanut oil, in several 
fusel oils, generally found together 
with caproic and caprylic acids. 



In laurel fat, cocoanut oil palm nut oil, 
Dika bread and Pichurim beans. 



In nutmeg butter, Otaba fat and Dika 
bread, also in butter and cocoanut oil 



In almost every animal and vegetable 
fat, in butter and palm oil. 



In almost every animal and vpgetabli 
fat ; in butter and tallow 



In earth nut oil, butter and human fat 



In almost every animal and vegetable 
fat; in butter and tallow. 



Preparation. 



Product of a peculiar kind of saccharine 
fermentation ; sugar is fermented in 
presence of putrid cheese, tartaric aci 
and skim milk ; potato starch can be 
used in place ol sugar. 



5y oxidation of amyl alcohol, C„ U. 
(OH). 



Obtained from crude fermentation bu 
tyrio acid by fractional distillation . 



From cocoanut oil by recrystallization 
of the barium salt formed from the 
acids which can be distilled over. 



Prom cocoanut oil by process above 
cited . 



Hoiliug point. 



Prepared by distilling acids from laurel 
fat under diminished pressure. 



Prom nutmegs by dissolving out niyris 
tin with ether. 



From palm oil by recrystallization of 
the acids from alcohol . 



From mutton suet liy fractional precipi 
tation . 



From earth nut oil by same process as 
above cited. 



By separation of lead salts from acids of 
acetic group by extraction with ether 



Melting point. 



TABLE V. 



Sp. gr. at.Odeg. 



■28 to + 2° 



235-237° 



22.5.5° at pres. 
sure of 100 
mm. 



248° at pres- 
sure of 100 



08.5° at preS' 
sure of 100 
mm. 



287 at pres 
sure of 100 
mm. 



Water, alcohol . 



Water, alcoliol . 



Sparingly soluble 
in water, soluble 
in alcohol aud 
sulphuric acid . 

Soluble in 400 
parts boiling 
water, and alco- 
hol and water. 



Transparent 
scales, less sol 
uble in warm 
than in cold 
water. 



Readily soluble in 
water and dilute 
alcohol, less sol 
uble in absolute 
alcohol. 

Soluble in watei 



Soluble in watei 



Soluble in water, 
difficultly sol'ble 
in absolute alco- 
hol. 



Very soluble iii 
water. 



Tolerably soluble 
in water, spar 
ingly soluble in 
in alcohol. 



Very s p a r i ngly Sol'ble in alcohol, 
soluble in cold less soluble in 
water, more sol-| water, 
uble in warm 
water, less sol- 
uble iu alcohol 



in boiling water, 
soluble in alco- 
hol 



Insol'ble in water 
easily soluble ii 
alcohol and 
ether. 

Insol'ble iu water 
.and ether, easily 
soluble iu hot 
alcohol . 

Insol'ble in water, 
abundantly sol 
uble in boiling 
alcohol and 
ether . 



Insol'ble in water 
and cold alcohol 
soluble in boil 
ing alcohol and 
ether . 

Insol'ble in water, 
slightly soluble 
in cold alcohol, 
and easily sol'ble 
in boiling abso- 
lute alcohol and 
ether. 



hot alcoliol, also 
ineth'randconc. 
sulphuric acid ; 
insbl. in water 



water and alco- 
hol thauBa. salt 



Somewhat soluble 
in boiling water 
and alcohol. 



Iiisorblo in water 
or ether, .^liglitly 
soluble in warm 
alcohol. 



Soluble iu water,| Soluble in water, 
easily solubf 
alcohol. 



DiflBcultly sol'ble 
in water, insol 
uble in alcohol 
and ether. 



Somewhat soluble Moro soluble in Soluble in boili'g. Difficultly sol'blo 



White fusible 
tasteless powder 



Insol'ble in water 



Sol'ble in cold and Slightly sol'ble in Insol'ble in water, 



-■ther and 
ziue. 



ben- 



less soluble in 
cold water, solu 
ble in boiling al 
cohol . 

Soluble in ho 
water and alco- 
hol to a small 
extent. 

Very sparuigly 
soluble iu water 
and alcohol. 



Insoluble or very 
sparingly sol'ble 
iu water and al- 
cohol . 



Insoluble in cold 
water. 



Insol'ble in water 
alcohol or ether 



Insol'ble in water, 
sparing soluble 
in boiling alco- 
hol. 



in cold water. 



Almost insoluble 
in boiling water 
soluble in boil- 
ing alcohol. 

Insol'ble in water 



Insoluble or ver\ 
S[iariiigly sorbl'e 
in coltT water or 
.alcohol, soluble 
in boiling alco- 
hol. 



SpariuHy soluble 
in Ijoiliiig water 
less soluble thai 
butyrato. 

Almost insoluble 
in water, soluble 
in acids a ii d 

and ammonia. 

Insoluble in cold 
sparingly sol'ble 
in boiling w.ater, 
sol'ble in ammo- 
nia. 



Ueadily soluble in 
water. 



Sparingly soluble 
in water and al- 
cohol . 



Soluble in cold 
and hot water 



Very sparingly 
soluble in cold, 
more so in warm 
water. 



Easily soluble in 
water and alco- 
hol. 



Sparingly soluble 
in water. 



Insol'ble in water, 
very sparingly 
sol'ble in boiling 



alcohol. 



Easily soluble in Insol'ble in water, 
almost insoluble 
iu alcohol. 



Insol'ble in water 
sol'ble in ammo 
nia.. 



lusol'blo in warm 
water. 



lusol'blo in water 



Insol'ble in water 
or alcohol, sol 
uble in ammonia 



Almost insoluble Scarcely sol'ble in 
in alcohol and water or alcohol 
water. 



Insoluble or veryl 
sparingly sol'ble 
in water, alcohol 
or cold ether 



most insolublol ammonia, 
in cold alcohol. 



Tolerably .soluble Insol'ble in water. Very sparingly 
boiling, al-l easily soluble iu sol'ble in alcohol 
or ether, soluble 
in oil of, turpen- 
tine. 

Insol'ble in water,! Tolerably soluble Soluble in alco- 
sparingly sol'ble in boiling, loss liolic solution of 
iu hot alcohol. soluble in cold acetic acid 
alcohol. 



slightly soluble 
in boiling alco- 
hol, insoluble in 
ether . 



Granular soft salt. 



Light green loose 
powder. 



I'alo green loose 
powder. 



Light blue bulky 
amorpiious jiow- 
der. 



Slowly soluble in 
cold, quickly sol 
uble in boiling 
other. 



Sparingly soluble 
in boiling alco- 
hol. 



Wliite powderlVeiy soluble 
melting below alcohol. 
100°. 



[Sen. Doc. No. 24.] 



Insert after |). 1S7. 



Insol. acids 



87-90 



No. 24.] 



189 



Butyric acid 6-72 

Ciiproic 

Caprylic 

Capric (Rutic) 

Total acids calculating soluble as butyric 94-62 



Muter obtained 40-4 per cent and 34- 
butter (Analyst, II, 73). 

According to E. Wein (Sitzungsber, 
XI, page 1664) butter contains : 

Glyceride. 

Butyrine C3 H^ (O4 H, 0^)3 

Caproiue C3 H^ (0^ H„ 0,)3 

Capryline ....... . O3 H^ (Os H,5 02)3 

Caprine or 

Rutin CaH^CO.o Hio 0^)3 

Mvristine C3 H^ (0,^ H,3 0,)3 

Palmitine C3 H5 {C,, H3, 0,% 

Stearine' 03 115(0,8 H35 02)3 

Arachin or 

Rutin C3 115(0,0 H33 0,)3 

Olein C3 115(0,8 II33 0,)3 



8 per cent oleic acid in genuine 
d. Phys. Med. Soc. Erlangen, 

Corresponding acid. 

Butyric C4 Us 0, 

Caproic Og n,^ O2 

Oaprylic Cg Hie Go 

Capric Oio H.u 0. 

Myristic C^ Hog 0., 

Palmitic Cie II32 O2 

Stearic Cis H36 0, 



Arachidic 
Oleic .... 



Coo H40 Oj 

0,8 H34 O2 



and this list is the one generally accepted. The author also states 
that formic and acetic acids have been found in minute quantities. 
Eeichardt (Arch. Pharm.[3J X, 339), includes laurine or laurostearine, 
C3 Hb (0,2 H23 02)3, in the list : so also Koenig, Lecithin O42 1184 
NPO9, is also a constituent of butter (Schaedler, page 641). 

The elementary composition of butter as compared with other fats 
will be found in the followinj? table : 



Table VI. 
Elementary composition of animal fats. 



NAME OF FAT. 



Mutton fat 

Ox fat 

Pig fat 

Dog fat (omentum). . . 

*Catfat 

Horse fat (comb) 

Human fat (kidney).. 
Human fat (omentum) 
Butter (fresh) 



Melting point. 



Degrees. 

41.0-52.5 

41.0-50.0 

42.5-48.0 

40.0 

38.0 

Fluid at ordinar 
41.0 Soft 

Fluid at temper 
37.0 



Solidification 


Per cent 


Per cent 
hydro- 
gen. 


point. 


carbon. 


Degrees. 






24-43 


76.61 


12.03 


36 


76.50 


11.91 


28 


76.54 


11.94 


26 


76.66 


12.01 


Temp, of room. 


76.56 


11.90 


y temperatures. 


77.07 


11.69 


at temp, of room. 


76.44 


11.94 


ature of room. 


76.80 


11.94 




75.63 


11.87 





Per cent 
oxygen. 



11.36 
11.59 
11.52 
11.33 
11.44 
11.24 
11.62 
11.26 
11.50 



*Extracted from tissues and intestines of a lean cat. 



190 [Senate 

The fat was taken from the freshly killed animal, freed from blood and 
meat, dried, minced, melted and filtered, the remaining membrane ex- 
hausted with boiling ether and residue united with fat first obtained. 
The difference in fats taken from different portions of the body is very 
small. Kidney fat is generally the hardest and that from the omentum 
the softest- 

The mean composition of mutton, ox and pig fat corresponds to the 
empirical formula : 

ClOG II99 012 

Calculated. Found. 

'. 76-53 76-5 

H 11-91 12-0 

11-56 11-5 



100-00 100-0 



Some careful experiments by Dr. J. Bell would seem to prove that 
the glycerides in butter are not simple but complex in character. He 
certainly shows by them that the ordinary butter-fat is not the same 
as an artificial mixture of the component glycerides. By treating such 
an artificial mixture with solvents he was able to separate out different 
proportions of the glycerides in the mixture, tributyrin, triolein, etc., 
whereas on treating butter-fat with the same solvents no such separa- 
tion was effected. 

The hypothesis is offered that the glycerides are compound in charac- 
ter, e. g. : 

Butyric, C , II , 0, ) 
Stearic, Gig H35 Oo [■ C3 H5 . 
Oleic, C18 H33 O2 ) 

The point is theoretically interesting and calls for further investiga- 
tion. 

The Majtufacture of Substitutes for Butter. 

Although the admixture of lard and fats of a similar character with 
butter was not altogether unknown previous to the experiments of 
Mege Mouries, the systematic manufacture of substitutes for butter 
from materials derived in part or entirely from the fat of beeves or 
other domestic animals dates from the time of his invention. About 
1866 or 1867 Mege Mouries at the instance of the French government, 
instituted experiments with a view to the preparation of a cheap sub- 
stitute for butter which might be suitable for use in the navy and by 
the poorer classes. 

By 1870 the experimenter had a factory in operation at Poissy, near 
Paris, where the butter substitute was manufactured and sold under 
the name "oleomargarin." The Franco-Prussian war then intervened 
and it was not until April 1872, that the Council of Health of the 
Department of the Seine, accepting the favorable report of M. Felix 
Boudet, admitted the new article to the trade, carefully stipulating, 
however, that it was not to be sold as butter. 

t Schulze and Rcincckc Ann. Clioiu. Pharni., 142, 191. 



No. 24.] 191 

The process was patented in England in 1869 and in the United 
States in 1873. It was described in many of the scientific and trade 
periodicals at the time. Among these may be mentioned the report of 
M. Boudet (Monit. Sci.,an abstractof which is published in American 
Chemist, vol. 4, p. 370, Th. v. Gohren, Die Kunstbutterfabrikation. 
Fuehlings landwirthsch. Zeitung, vol. 25, Heft 1. V. Lang, Die Fab- 
rikation Der Kunstbutter, 8parbutter uud Butterine, Wien, Pest, Leip- 
zig, 1878, etc.) From the latter, which gives a very complete account of 
Mege Mouries process the following is abstracted : 

For the purpose the lung and kidney fat from freshly-slaughtered 
beeves must be selected. The operations are : 

1. Washing the fat. 

2. Hashing. 

3. Melting. 

4. Crystallizing. 

5. Pressing. 

6. Churning. 

The most scrupulous cleanliness is absolutely essential — even a 
small amount of fat if allowed to adhere to the apparatus and utensils 
used is liable to decompose in such a way as to spoil the succeeding 
batch of material worked up. 

The fat must be kept quite cool while in transport from the slaughter 
house. 

1. In washing, the fat selected for the purpose is placed in a tank 
and water at a temperature of 16 degrees to 18 degrees C. (65 to 69 F.) 
is sprayed over it until it is covered. The fat is then worked in this for 
about an hour when the water is run off. Water is sprayed over it again 
and it is again worked for an hour. This must be repeated until the 
water runs off perfectly clear. With proper care the second washing 
may suffice. 

2. In "hashing" as it is termed, the endeavor is made to create as 
line a state of the subdivision of the membrane containing the fat as 
possible, since the yield is materially affected by this circumstance in- 
asmuch as the temperature for melting is restricted to a certain limit. 

3. For melting it is necessary to use steam heat which is carefully 
regulated. Since some of the finer portions of the membrane may 
mix with the fat, rendering it difficult to remove it without material 
loss, the pepsin extracted from the stomachs of freshly killed calves or 
ings, or else the stomachs themselves washed and cut in pieces are in- 
troduced, together with a little caustic alkali or alkaline carbonate. 
The charge usually is : 

Hashed raw fat, 1,000 kilos. 2,000 lbs. 
Water 800 kilos. 600 lbs. 

Sodium (or potassium) ; 

carbonate, 1 kilo 2 lbs. 

stomachs^ 2 kilos 4 lbs. 

If caustic alkalies are used, one-half kilo (1 lb.) of soda or potash 
is sufficient. The water is first run into the melting tank and by 
means of the steam coil quickly brought up to 45 degrees C. (113 
degrees Fahr. ) The dissolved alkali is then added and the chopped 
stomachs thrown in. After keeping the whole at 45C. (113 deg. Fahr.,) 
for ten minutes the fat is run in from the hasher. The mass is stirred 



V^Z [Senate 

together, being kept as nearly tis possible at 450. (113 cleg. Falir.) The 
opei'atiou requires two to two and a half hours, at most three. After 
settling, the fat is run off from the top, through a fine hair sieve into 
the settling tanks. These tanks are provided with double walls into 
the si)ace between which steam is admitted in sufficient proportion to 
keep the temperature at 45 C. In these the fat must stand until it is 
clear. The addition of about two per cent of salt aids the clearing 
operation by dissolving in the water suspended in the fat, and render- 
ing it more dense. By such addition the fat is cleared in about two 
hours. 

4. By cooling in a chamber which is rigidly kept at a temperature 
of 23 to 25 0. (73 deg. to 77 deg. Fahr.) a large proportion of the 
stearin and palmitin are crystallized out, the fat becoming apparently 
solid. Tiie operation is complete in about twenty-four hours. 

5. The fat is then put in bags and the bags alternating with iron 
plates which are placed in a vertical position are subjected to the action 
of an hydraulic press. The temperature of the pressing room is 
maintained at 25 C. 

The oily product expressed constitutes the oleomargarine oil and in 
it the olein predominates. The hard fat remaining in the press con- 
sists chielly of stearin and palmatiu and is turned over to the caudle- 
maker. The average yield is stated as: 

Hard fat, stearine, palmatine 40 to 50 per cent (melting point 40 deg. 
to 50 deg. C.) 

Oleomargarine oil 50 to 60 per cent (melting point 20 deg. to 22 
deg. 0.) 

This oleomargarine oil without further treatment constitutes at 
present an article of commerce. When run into metallic boxes of a 
certain form previously heated to 100 deg. and allowed to cool down 
to 18 or 20 deg., it constitutes what has been known in France as 
'* Marine butter." 

6. To make the "oleomargarine batter" from this "oleomargarine 
oil," it is necessary to impart to it the color and aroma which it still 
lacks. For coloring a mixture of extracts of annatto and of turmeric 
is recommended, and directions are given for the preparation of each. 

To give the aroma Lang recommends cumarin, the substance said to 
give the odor to new-mown hay and to various lield plants which is 
found in larger (quantities in the Tonka bean. 

Fresh milk is also necessary to impart the proper aroma and flavor. 
To effect an intimate mixture of the ilavoriug and coloring matters 
with the fat is necessary that the latter should be minutely subdivided 
and mixed. This requires that the fat shall be emulsilied. Mege 
Mouries discovered that the udder of the cow contains a substance 
extractable by Avater which will emulsify a fat. 

The churns for making the butter should be comparatively small as 
time is thereby saved. A capacity of 200 liters is the maximum though 
that of 150 to 100 liters is preferable. They consist of casks mounted 
on a rotating axis which passes diagonally through them. To prepare 
them for use paraffin heated to 130 deg. to 140 deg. 0. is poured into 
them and they are rotated until the paraffin has cooled to about 60 deg. 
to 65 deg. 0. when it is run out, leaving only enough to thoroughly 
saturate the wood. 

The charge for each churn varies. For the best product the charge 
contains 40 to 50 per cent of fresh milk. The usual charge is: 



No. 24.] 193 

Liquid oleomargarine. 50 kilos. 

Fresh milk, 20 to 25 liters. 

Aqueous extract of the udder, 20 to 25 liters. 

Coloring matter, aroma, etc., in suitable quantities. 

The product is still better if the oil is washed with warm water just 
previous to churning. After the churn has been in rotation for fifteen 
or twenty minutes, the contents are all in a state of emulsion and re- 
semble cream. The rotation is kept up for two hours at as nearly 17 
C. (63 deg. F.) as possible. At the end of that time the butter will be 
found to have separated in masses resembling those to be found when 
churning genuine cream. The product is treated essentially in the 
same way as ordinary butter. It is worked in water of 8 deg. to 10 
deg. C. or colder, washed by passing through a machine which spreads 
it in a thin layer, while a stream of ice-cold water plays upon it, drained, 
salted and packed. 

The yield is stated to be as follows : 

One ox affords, 83 kilos oi crude fat ; 28 kilos caul fat, giving 18 
kilos of artificial butter, besides 3 kilos scrap. Yielding 85 kilos 
stearo-palmitin and 16-5 kilos oleomargarine, 55 kilos crude tallow. 
Giving 20 -5 kilos tallow, 18-5 kilos wet scrap. 

The cumarine is thus prepared : Tonka beans are cut in small 
pieces and soaked for some time in strong alcohol. The extract contains 
cumarine, fat and brown coloring matter. It may be used in this state, 
but it is preferable to extract the pure cumarine by distilling the 
alcohol off with a carefully regulated heat, boiling the remaining syrup 
with water, filtering through several filter papers which absorb the fat 
and cooling the solution down, when the cumarine crystilizes out in 
needles. It is quite soluble in alcohol and hot water, very slightly 
soluble in cold water. For use it is dissolved in strong alcohol, and 
the solution added to cold water so long as the solution remains clear. 
Numerous substances are reported to have been prepared for this pur- 
pose by dealers in extracts and essences. 

Lang's account of the American method of manufacturing oleo- 
margarine oil and butter described a similar treatment of the fat, 
omitting, however, the use of stomachs of calves, etc. He also states 
that 100 liters of the oleomargarine oil are churned for one and one- 
half hours with twenty liters of sour milk, from which the curd has 
been filtered off. The account does not altogether agree with the 
description given by Mott of the process pursued by the United States 
Dairy Company, which is briefly as follows. 

H. A. Mott, Artificial Butter, Proceedings Am. Chem. Soc, I, 156. 

The ,fat is first sorted ; all portions to which blood adheres being 
washed separately. It is first washed with tepid water, and then three 
times with cold water. 

The fat is then passed through the 'Hiasher," by which it is cut 
very fine, and finally forced through a fine sieve. The product is then 
placed in the " melting tank," in which it is heated by heating the 
water surrounding it, until the temperature of 122 or 124 degrees 
Fahrenheit is attained. Experiments have shown that this temperature 
cannot be passed and a sweet and odorless oil obtained. 
[Sen. Doc. No. 24.] 25 



194 [Senate 

In this process the fat must be continually stirred to maintain an • 
even temperature. When the fat has melted, it is allowed to stand 
that the " scrap " may settle to the bottom. The fat is then skimmed 
and the clear oil is drawn off and set aside to cool in wooden cars. 
Should the scrap refuse to settle, vigorous stirring will usually cause 
it to do so. If not, throwing on some salt and stirrmg it will have 
the desired effect. This melting process occupies some two or three 
hours. The oil in the cars requires at least twelve to twenty-four 
hours to granulate, which should take place at a temperature of about 
70 degrees Fahrenheit. 

The solidified oil is now taken to the " press-room," which is kept at 
a temperature of about 89 to 90 degrees Fahrenheit. Here it is packed 
in cloths, and is then put under the press. The pressure should only 
be gradually increased, and is continued until the oil ceases to flow. 
The oil is caught in a suitable receptacle, while the cakes which remain 
consist of pure white stearine, which is ready for sale. 

The oil is again cooled to 70 degrees Fahrenheit. One hundred 
pounds of the oil are then taken, and with fifteen to twenty pounds of 
sour milk, are placed in the churn. Two and a half to three ounces 
of solution of annatto, containing one-half to three-fourths ounce of 
bicarbonate of soda, may then be added, and the whole is agitated for 
about ten or fifteen minutes, when it is at once run into a tub con- 
taining pounded ice, the oil being kept in constant motion, until suffi- 
sufiiciently cooled. By this process the grain is completely removed. 
After remaining in contact with the ice for two or three hours, it is then 
dumped on an inclined table and crumbled up so that the ice may melt 
out. Then about thirty pounds at a time are put into a churn with 
twenty to twenty-five pounds of churned sour milk, and the whole is 
■churned for about fifteen minutes. By this last process the flavor and 
odor desired are imparted to the butter. 

Working, draining and salting the product (three-quarters of one 
ounce of salt to the pound) complete the manufacture. 

Another account of the process as pursued in Europe at a more re- 
cent date may here find a place. 

The process consists (1) in washing the fat (2) crystallizing the fat 
(3) pressing the crystallized fat (4) churning with olive oil etc., and 
milk. 

The fresh suet is first freed from all adhering tissue and is then 
thrown into large tubs where the blood is carefully washed off by means 
of cold water. It is then put through a meat hasher, where it is cut 
and torn up into a white mass which is delivered into a kettle, jacketed 
■with warm water and supplied with a stirring apparatus. Here it is 
■warmed up to 50 deg. C. with constant agitation for two hours. The 
stirring is then stopped, water is introduced through H. and the ren- 
dered fat is forced into a jacketed tub through a pipe. From here it 
is drawn into small trays and in twenty-four hours is cooled down to 
27 deg. 0., when it is wrapped in cloths and by hydraulic pressure 
the oleomargarine (a mixture of stearin, palmitin and olein) is squeezed 
out of it. The oleomargarine is then put into a churn together with 
milk, olive sesame or peanut oil and a little butter color. In ten to fifteen 
minutes the churning is completed. The churned mass is then cooled 
with ice and is worked in the same manner as butter to remove milk 
and water. 



No. 24. J 195 

Artificial butter carefully prepared will keep for months without 
becoming rancid. 

In rendering the fat Mege used gastric juice which he obtained from 
a sheep's stomach and converted it into j)epsin by adding carbonate of 
soda and phosphate'of calcium. He also thought that the excretions of 
the mammary glands were necessary to convert the oil into butter and 
he therefore added tliem to the contents of the churn ; later experi- 
ments, however, have proved that those two precautions are unneces- 
sary. His patent, however, involves tlie two jDoints (1) tlie extraction 
of the oil from the fat at a low temperature ; (3) converting that oil 
into butter by churning with milk. 

Lang also mentions the mode of manufacture of Hamburg, as re- 
ported to be practiced in that city. 

Rape-seed oil and dry potato starch, in the proportion of six pounds 
of the former to six ounces of the latter, are heated together for some 
time at a high temperature, about 300 C, (572 deg. F.) until a clear 
yellow oil is formed. This when mixed with beef tallow gives a pro- 
duct resembling the boiled butter, Schmalzbutter or Rindschmalz, 
suitable for use in cooking. Lang, however, states that by following 
the directions he was nuable to obtain an edible product. 

In the report of the Committee on Public Health (Investigation ol 
Dairy Products, Alban}^ 1884), are to be found the accounts of the 
most recent methods of manufacturing oleomargarine and other butter 
substances. 

The only materials used, according to the statements of the manu- 
facturers, are oleomargarine oil, lard, cotton-seed and sesame oils and 
coloring matter (annatto). The oleomargarine oil is made from picked 
caul fat (fresh) which is hashed, washed with ice water, and rendered 
at 120 to 140 F. The fat is kept warm for some time and then pressed. 
The solid residue is called stearine, the liquid portion constitutes the 
oleomargarine oil. The manufacturers strenously object to having the 
name ''tallow" applied to this part, as conveying a false impres- 
sion. 

The lard is prepared by rendering pure leaf lard at 140 F., and the 
product is then deodorized by long soaking in ice water containing 
salt. One witness stated that some other chemicals were used besides 
salt, but refused to tell what they were. Another stated that nitric 
acid was used which was denied by others. Sesame or benne oil is 
purchased . It is said to be an imported article made from the seed of 
an African plant. It softens the product, preventing it from becoming 
brittle and giving it a gloss. For this purpose it goes further than the 
same quantity of butter-fat. The annatto is rendered soluble by treat- 
ting with alkali. 

The proportion of materials taken varies somewhat with the season. 
For winter oleomargarine, oil and the prepared lard are taken in the 
proportion of five to one. To every two thousand pounds of this 
mixture are added thirty to forty pounds of sesame oil. The whole is 
then melted together and then churned for twenty to twenty-five 
minutes with about five hundred pounds of milk, the coloring matter 
being also added in suitable quantity. The oil is then run on ice, 
drained, salted, worked and packed. The formula given by another 



196 [Sei^ate 

manufacturer is, one thousand pounds oleomargarine oil, five hundred 
pounds neutral lard, ten gallons sesame oil, melted together and 
churned with five to six hundred pounds of milk and eighty ounces 
coloring matter. This product it was calculated would contain at most 
five per cent of butter. The cost of oleomargarine butter to the manu- 
facturer is stated to be thirteen to fourteen cents a pounds. It was 
also stated that there are twenty-eight or thirty factoi-ies in the country 
working under the Mege patent, two of which are in this State, the 
inference that these factories do not use lard in the manufacture being 
implied in the testimony. 

Butterine consists, according to the evidence given, of lard and but- 
ter prepared by churning the deodorized lard with milk in proportion 
according to the quality demanded. It is also colored with annatto. 
The lower grades contain twenty per cent of butter, the higher up to 
fifty per cent. 

" Suine " seems to be a term applied to the lower grades of butterine 
where the proportion of lard is high. There seems to be no sharp 
division between the two. 

Our State laws are said to classify all substitutes for butter under 
the name ''oleomargarine," and hence a certain amount of confusion 
results. It would be difficult, however, to foretell the various names un- 
der which these substitutes for butter may be placed on the market. 

It is most strenuously insisted by the manufacturers that the fat 
from diseased animals, or even from those not freshly killed, cannot be 
deodorized and used for this purpose. The resources of modern 
chemistry, however, have frequently been drawn upon in just such 
cases, and there is no good reason for the assumption that such 
deodorization is impossible. 

In table VII are given the results of some analyses of oleomargarine 
butter. It will be seen that in respect to proportions of fat, water, 
curd and salts, they do not diifer materially from those of genuine 
butter. In the earlier days of the oleomargarine manufacture it was 
claimed that the product always contained less water and matters not 
fat than the genuine butter. That was true to only a slight extent 
and it is a matter of no more difficulty to incorporate twenty per cent 
or more of water with oleomai'garine than with butter. 

The list of substances meutioned in the patents relating to the manu- 
facture of artificial butter when put together is of the most motley 
description and no one who knows what these names mean would 
imagine that he was reading over a list of substances to be used in 
the preparation of an article of food. 

Numerous oils, chiefly vegetable, are used or purport to be used in 
the manufacture of these substitutes for butter. A number of these 
oils were examined as will be seen later on, in order, if possible, to 
afford data for their possible detection when mixed with other fats. 
A description of these oils and their sources may here find a place. 

Cotton-seed Oil. 

Cotton oil Kootin Beerson (Arabian). 

Baumwollensaatoel Kapase Tula (Bangalem). 

Baumwollensamenoel Hotten (Arabian). 

Huile de coton Eokapas Root (Hindostan). 

Oleum Gossypii Watta (Java). 

Poombeh (Persian) Eapen (Ceylon). 



Fig. 201. 




Olivenbaum. Olea europaea Linn. 




J^aumwoUe. (rossypitnrtherhaceimi IA?in. 



No. 24.] 197 

Cotton oil is obtained from the seeds of the various species of 
Gossypium, Linn, the most important of which are : 

Gossypium herhaceum, Linn, found native in Asia and most exten- 
sively cultivated to-day. 

Cotton Gossypium herhaceum, Linn. Branch with blossoms and fruit. 

1. Crown spread out showing the stamens. 2. Calyx with embryos. 
3. Embryos cross sections. 4. Embryos long sect. 5- Capsule with 
adhering leaves of calys. 6. Burst capsule with seeds. 7. Capsule with- 
out seeds. 8. Seeds surrounded with cotton. 9. Seeds without cotton. 
10. Seeds long sect. 11. Seeds cross-cut showing the folded leaves of 
the bud. V. Schaedler. 

The cotton seed grows wild in Asia, Africa and America, and can 
be advantageously cultivated in locations having an average tempera- 
ture of 25 to 35 degrees C. 

The seeds which yield the oil are separated from the fiber by means 
of the Qotton gin. They contain about twenty-five per cent of oil, 
and until the beginning of this century were allowed to go to waste. 

In making the oil the seeds are dried, the shell is removed and the 
oil extracted by means of pressure or solvents. The crude oil thus 
obtained is purified by coagulating the suspended material with boil- 
ing water or steam. The clear liquid is drawn off and heated with 
alkaline carbonates or caustic alkalis when the oil separates in three 
layers: the upper one consists of the refined oil, the middle one of the 
saponified fat and the lower is a dark colored lye containing the 
coloring matter. 

Cotton seed oil is used to adulterate olive oil, also as a luminant, a 
lubricant, a liniment and in the manufacture of soap. The shells of 
the seeds serve as a fuel or are mixed with the oil cake and fed to 
cattle, they are also used in the manufacture of paper. The oil con- 
sists of a mixture of olein and palimtin. 

The United States produces annually 600,000 tons of cotton seed, 
which yields 750,000 barrels of oil, 250,000 tons of oil cake, and 3,000 
tons of shells used in tha manufacture of paper. 

Sesame Oil. 

Benne oil Oleum Sesame. 

Jinejili oil Krishna tit (Hindostan). 

Gingelly oil Yettoo-cheddie (Tamul). 

Tilor Teel oil Noovooloo (Telingu). 

Sesam oil Schitoloo (Malabar. 

Huile de Sesame Bareek-til (Deccan). 

Kunjed (Persian), Duhn-es-Simsim (Arabian). It is obtained from 
the Sesamum indicum, Linn., a plant which grows wild in Southern 
Asia, where it has been cultivated for ages, and is found to-day in most 
tropical and warm climates. 

The seed contains about fifty per cent of the oil and are usually 
pressed twice, yielding a fine table oil which as such can fairly com- 
pete with olive oil, and an ordinary oil which is used as a burning oil 
and a lubricant, also in the manuacture of soaps and perfumes and in 
the adulteration of olive oil. 

The oil extracted by solvents is only used to make soap. The oil is 
a mixture of stearin, olein, palmitin and myristin. 



198 [Senate 

Sesam-Sesamum Indicum. 

Branch with blossoms. 

1. Blossom natural size. 2. Calyx. 3. Opened crown. 4 and 5. 
Stamens. 6. Germs showing hilum. 7, 8. and 9. Fruit opened cross- 
section. 10. Seed. 11. Seed, long section. V, Schaedler. 

Ben oil. 

Lorinja oil. . Oleum Balanium. 

Behen oel Oleum Behenn. 

Ben oel Mooringhy (Hindostan). 

Huile de Ben Merekoolu Ceylon. 

Huile de Ben oele Gaumurunga, Ceylon. 

Sainga Saigut (Bombay). 

This oil is obtained from the seeds of Moringa ptereygosperma, 
Gaertner — Geulandina Morringa, Linn, and Moringa ajdera, Gaertner, 
a tree thirty feet high found native in Egypt, Arabia, Syria and the 
East Indies and cultivated in the tropics of America. 

The bark of the roots tastes and smells like horse radish, the leaves 
flowers and shells of the unripe fruit serve as vegetables for the poor 
classes, and the seeds after being ground and pressed yield an oil de- 
pends on the skill exercised in pressing. 

The oil is a mixture of glycerides of stearic, palmitic, myristic, 
oleic and Behenic (75 per cent palmiti ; 25 per cent myristic acids) and 
is used as a salad oil, a liniment, a solvent for aromatic substances (oil 
of violets, jasmin, etc.,) in the manufacture of perfumes as a hair oil 
and for making violet soap. 

Moringa pterygosperma . 

1. Branch and blossoms. 2. Bud. 3. Blossom. 4. Blossoms after 
removing the leaves of the calix. 5-6. Anthers. 7. Embryo. B.Long 
sect, of embryo. 9. Fruit with seed cross-cut. 10. Fruit section be- 
tween two seeds. 11-12. Seed with three wings. 13. Seed cross-cut, 
14r-15. Seed without wing cross-cut. 

Peanut oil. 

Peanut oil Huile de Pistache de terre. 

Earthnut oil Oleum arachidis. 

Groundnut oil Moeng Phullic (Hindostan). 

Erdnu&s oel Katjang-tannah (Java). 

Erdeichel oel Cochang-gomug (Sumatra). 

Arachis oel Mandobi (Brazilian). 

Huile d' Arachide Amendoine (Brazilian). 

Peanut, Arachis hypogaea. 

1. Plant with blossom and fruit. 2. Blossom. 3-4. Anthers. 
5. Germ. 6. Fruit natural size. 7. Fruit, longitudinal section. 
8. Seeds, natural size longitud section showing the plumule. 9. Seed 
cross-cut. 

Peanut oil is obtained from the fruit of Arachis hypogaea, Linn, which 
is cultivated in the tropics of America, Africa and Asia. The oil is 
found in the parenchymal cells of the cotyledons and is extracted by 



Fifj. -200. 




Sesam. Sesamum indicum. 



Fig. 191 




Oelnwringie. Mortnga pterigosperma 



Fiq. 190. 




Erdnuss. Arachis hypogaea. 



Fig. 197. 




^1 ^ 
Schivarser Scnf. Brassica nlyra. 



No. 24.] 199 

pressure or by solvents. If obtained by pressure the operation com- 
prises three steps : two cold and one warm pressing. The oil obtained 
by the first pressing is used as a fine table oil ; the second pressing 
yields a second class table oil or a burning oil ; the oil obtained by 
this third pressing is used in the manufacture of Marseilles soap. The 
residual oil cake is fed to cattle. Peanut oil is composed of the gly- 
cerides of the following acids : 
Palmitic, HC,6 H31 Oji, Hypogaeic HC,6 H29 Oj and 
Archidic, HCjo H39 Oj. 

It is but slightly soluble in alcohol, but readily soluble in ether, 
chloroform and oil of turpentine. 

The oil is quite stable and serves as an excellent luminant. 

Mustard seed oil. 

Schwarzsenf oel. 

Huile de moutarde noire. 

Oleum Sinapis nigri. 

Brassica nigra, Koch; Sinapis nigra, Linn; from the seeds of which' 
mustard oil is made, grows wild in Europe, and is cultivated in Europe 
Asia, Africa and America. The ethereal mustard oil, allylisothiocy- 
anate, does not exist ready formed in the seeds but is produced by the 
decomposition of myronic acid; C,o H,, 11 N S^ 0,0 under the influence 
of myrosin is shown by the reaction : 

Co H,s K N S, Oio-Ce H,2 Oe+K H S O4+ ON ) g 
Potassium myronate. sugar, bicarbonate C3 H5 j 

of potassium, allylisocyanate. 

Upon this decomposition depends the virtue of mustard plasters and 
the pungent taste of table mustard. The oil is used in the manufac- 
ture of soap and the oil cake for the preparation of mustard paper. 

Black mustard, Brassica nigra. 

1. Blossoms. 2. Blossom with petals removed. 3-4. Honigdrus'^n. 
5-6. Pods. 7. Pods opened. 8. Pod inclosed cross-section. 9. Seed 
10. Seed, cross-section. 

Closely related to Brassica nigra 13 B. juncea, Sinapis juncea, Linn.; 
which grows wild in India and is cultivated in Russia. The oil is 
used as a table oil and the oil cake is ground up and comes into com- 
merce as ''Sarepta, mustard flour". 

Both oils are obtained merely as products. 

White mustard oil. 

Weissen oel. 

Huile de moutarde blanche. 

Oleum Sinapis albi. 

This oil is obtained from the seeds of Sinapis alba, Linn. — Brassica 
alhaBoiss — a plant growing wild in southern Europe and cultivated in 
G-ermany, England and in India. The seeds when ground yield a yel- 
low powder which on being heated with water does not evolve mustard 
oil since the seeds do not contain myronic acid. The glucoside. Sin. 
albia, O30 H44 N.^ So 0,6, is present in the seed, and this under the in- 
fluence of myrosin which is also present, undergoes a decompositioq 
similar to that of myronic acid. 



voo 



[Sknatk 



'Tho substaiu'o thus proihu'iul iUM-iuYoisothio-i'viiiiiUii ivin l»o i)lii!um>il 
bv tlistilltitiou ; it Mistors the skin but littlo ; whito mustjinl oil liko 
blrtok uiustnnl oil is a bv-pioihuu anil niixoil with other luls is usoil as 
A burning oil ami us a lubricant. 

White mustard, Sinapiit aikt — Linn. 

I. bMowor. v\ Tho sjuuo with petals removed. o. Uipe poil. 
4. Uurst poil. 5. Enlai'ii^Hl eross-section of {uul. t>. Seed. 7. ^eed 
on^ss-sootion. 



Coha oil. 

Coleseed oil ........ 1 luile do Col/.a. 

Kohlsartt oel • ' (.^leuni Urussieue. 

Ooha oel 

Jiape'seed oil 

Ivape oil Oleum >;api. 

Knppsamen «.h>1 Keps ih>1. 

Kaps oel Sursov (^lv>nib}iv"). 

lluile de uaoltte Suvsul ((hu-eratV 

Knhsen seed oil 

Kubson oil IJata aba (^Cevlon). 

Kuoboel IvudauhoY (Tamilien). 

lunibsen oel Aooloo ('rellinjju). 

lluile de rabette llliurdal (Ar.abiun). 

Hae Uubral (Hengivl) Sir sehui" ( Persian). 

cMeum rapasum. 

Winter ruhsen, Bras^ian Jiajxt oJeo/era f>ienneiii, 

I. Calyx with authors, ^\ Anthers, 3. Petals, t. Uoot. 5. Youug 
idant. t>. Yonuii' pod. 7. Kipe pod opened. 8-i'-10. Finlari:;ed seeds 
ilitlereut views. 

The several varieties of l>ifissiea furnish coka, rape and rubsen oil. 

Sumint^r nik<en oil, from 1>. IJapa annusv. 

Winter ruhun oil, fivm B. H.npa biennis. 

Summer nipe oil, fwm K. \;»pus annua. 

Winter rape oil, from B. ^apus biennis. 

Colui oil, from B. i-ampestris. 

Thoseeds of these various plants aro dilVieuU to distinguish from one 
another and the oil whieh they yield are very mueh alike in physieal 
ami ehemieal properties. They are of a dark brown color; leave a re- 
pulsive, scratchy taste due to the pivsence of some volatile sulphur com- 
pounds. are odorless wlveu fi*esh but soon become rancid and obnoxious. 

The presence of sulphur seems to be characteristic of the oils of all 
Crucifers, and may be detected by means of lead jUaster. This dis- 
solves in the oil. sulphite of lead isformed and the oil is colored black 
The oils are but sparingly soluble in alcohol ; they absorb oxygen from 
the atmosphere, become rancid and thicken but do not drv. They 
oiMisist of a mixture of tiie glycerides of stearic, brassio, HC\v II4, 0, 
aud oleic acids. 




Wintcrrubsen. BraHnim liapa okifcra hinnnin. 



No. 24. J 301 

They are used as lubricants and as luminants, but seldom in the 
manufacture of soaps. 

Treated with starch or with sweet spirits of nitre the repulsive taste 
can be removed and the oil may thus be prepared for the table. 

Gold of Pleasure ; Camelina sativa. 

1. Blossom enlarged. 2-3. Blossoms with leaves of calyx removed. 

4. Germ enlarged, long sect. 5. Fruit. 6. Germ enlarged, cross- 
section. 7. Embryo with two cotyledons. 8-9. Seed, cross and long 
sections. 10. Seeds natural size. 11. Seed enlarged. 

Cameline oil. 

German Sesam oil Huile de Cameline. 

Lemdotter oel Huile de Camomille. 

Dotter oel Huile de Sesame d' Allemagne. 

Rape dotter oel Oleum Camelina&i 

Deutsches Sesam oel Oleum myagri. 

The seed of Myagrum. sativum, Linn.; Camelina sativa Cez, a plant 
found in Asia and Europe ; contain about 25 to 30 per cent of an oil 
which dries up slowly in the air by oxidation, burns with an excellent 
flame and consists of the glycerides of oleic, and linoleic acids. 
The cold pressed oil is occasionally used as a table oil, but more 
generally as a luminant and especially in the manufacture of soaps. 

The oil cake serves as a good food for cattle and fowl. 

Cocoanut Oil. 

Cocosoel Oleum cocois. 

Cocosnussoel Klopper olie (Holland). 

Kokoo butter Nasil Nasel (Hindostand). 

Huile de Coco Tynga (Tamul). 

Beurre de Coco Kalbri (Tellingu). 

Is contained in the seeds of Cocos nucifera, Linn. — the ordinary 
cocoa palm. This palm, a native of the South Sea Islands and the 
Coco Islands west of Sumatra, is confined to the tropics of both 
hemispheres; it grows in forests to a height of from sixty to ninety 
feet and bears a fruit, the cocoanut, from its eighth to its one hundredth 
year. The meat of the cocoanut contains about seventy per cent of 
oil. This is boiled in water for some time then crushed in mortars 
and pressed. By this means a milky mass is obtained which is warmed 
in kettles and the oil which floats on top is skimmed oflF. The residue 
is fed to the cattle as is also the oil cake. The meat contains two oils 
of difierent consistency which can be separated from each other by 
pressing. 

Cocoa palm, Cocosnucifera. 

1. Bluethenkolben. 2. One female and two male blossoms. 3. One 
male blossom. 4. One male blossom enlarged showing the anther. 

5. The female blossom with calyx removed. 6. The stem fruit. 
7. Long section of 6 in., which a fibrous central laver surrounds 



aO'O [Senate 

the stem slioU, wliioh is i^iorcod wilh (hroo holes. 8. Gross soction ol" 
shell showing- (ho wliolo seed. 1*. Tlu' lower part of tho shell sl\o\vin<:; 
the (liroe holes. 10. 'IMie seed, eross scetion, tlie envily of which is 
lilleil witli milk. 11. The lower purt of (he seed, long section, show- 
injr the i^erm. \'i. 'Phe j^erm. 

When fiesh (he oil is while, mells at *-.*•>? ilegrees C, and is solnhle in 
alcohol ami (>ther. It contains of glycerides of the volatile fat acids, 
caprii'. caproic and caprvlic and of the non-volalile fatty acids, huiric 
myristio and palmitic. 

Coci>ann(. oil is used in the manufacture of soap and caudles, as a 
substitute for cudliver oil, and in the adulteration of olive oil. 

/\tli)i Oil. 

Talmfett lluile de Palme. 

Palm butltT Oleum Palma\ 

Pahuoel ]\Ion(eca delceroro (Spanish). 

Heurre ile Palnu* Thiolhio (.Vntilles). • 

Caiane (Hrazil). 

J-J/(U'is (/Niiiceiisis, J acq., ami I'lais' nwhtno corca, Cxiivvt., are natives 
of Africa, and are cultivated (o-day in 8outh America. They boar a 
stony fruit from which two varieties of oil are obtained, palm oil 
from the meat, and palm nut oil from the the stone. Palm oil is ex- 
tracted from the nu\it by pressure or by boiling" it wi(h water. When 
freshly prepared it is of a dark yellow color, becomin*^ light-colored 
ami rancid by exposure (o the atnu)sphere. It may be readily bleached 
by tlie action o\' light, air and heat, and also by stronger oxidizing 
agents such as chlorine gas, oxygen and strong acids. The coloring 
matter does not exist in suspension but in solution in the fat, and can- 
not bo extracted therefrom by means of water and alcohol. 

The oil consists of a mixture of olein and palmitiu also contains 
large quantities of free fat-acids and glycoriue. It is used in the. 
nuinufaeture of soap and candles. 

Oil pabn — Elais giii noons is. 

1, 2 and 15. Male blossom. 3 and 3. Same magniticd. -i. Anthers. 
5. Stem fruit, showing three hilums. (5. Shell, sluiwing of. 5. Show- 
ing the three holes. 7. Long section of sliowing the seed. 8. Seed, 
cross section. 

Cacao Butter. 

Oil of Theobroma Beurre de Cacao 

Cacao butter Oleum Cacao 

Cacao oel 

Is obtained as a by-product in tlie manufacture of chocolate. 

Thebroma Cacao, Linn., ami the allied varieties, are trees eighteen 
to thirty-six feet in height, are natives of West Lulies, grow wild in 
Central America and are cultivated in South America. The seeds or 
beans contain about iifty per cent of this oil. They are shelled and 



Fig. 21!) 




Odpalme. Elaeis guineensis. 



Fig. 214- 




Cacaobaum. Tlieobroma Cacao. 



No. 24.] 203 

roasted, warmed up to 75 degrees C. and pressed. The oil thus ob- 
tained is filtered through a dry filter and the oil cake is worked up 
into chocolate. 

This oil solidifies at 21 degrees C, can be kept for a long time with- 
out becoming rancid ; it is soluble in either chloroform, oil of turpen- 
tine and absolute alcohol. The glycerides of the acids palmitic, oleic, 
stearic and arachidic enter into its composition. It also contains about 
fifteen per cent of the alkaloid Theobromine, Cg H>j N4 0^^ three to four 
per cent cacao red and eight per cent humic acid. 

Cacao tree, Theohroma Cacao. 

1. A closed blossom. 2. An opened blossom. 3. A petal. 4l Sepals 
and petals. 0. Germ with opened crown and petals. 6 and 7. Seeds. 
8. Seeds long section. 

Cacao butter is used in the manufacture of soaps, perfumery and 
cosmetics; in medicine it is used as a suppository, etc. 

Bone fat. 

Knochenfett Graisse Pes. 

Suif Po's Petit suif. 

Bone fat is prepared from the bones of all animals either by boil- 
ing them in an open kettle with water, or by subjecting them "to the 
action of steam. The steaming process is carried on in upright cylin- 
ders, digesters having a false bottom. Into these the bones are placed 
and are there steamed for several hours under a pressure of from three 
to six atmospheres. In both instances the fat must be purified by re- 
melting it with common salt. The fat obtained from fresh bones is 
used as wagon grease, and that obtained from older bones is converted 
into soap. 

In many establishments the fat is removed from the bones by sol- 
vents, and for this purpose many inventions have been patented. This 
method possesses the advantage of securing a better quality of glue, 
bone black and superphosphates. 

SeUsqm's apjjaratus for extracting bone fat. 

A. ketttle. B. pump. C. reservoir. D. conduit for the solvents. E. 
pipe through which the vapors are carried off. F. condenser. 0. H. 
connection between kettle A. and the distilling apparatus. J. K. con- 
duit between the distilling apparatus and condenser. 

Tests ox the Fat of Butter. 

Specific gravity. 

"When oleomargarine was first introduced, and experiments began 
to be made as to methods of distinguishing the imitation from the 
genuine article, it was noted that a sufficient difference between the 
specific gravities of the two existed on which to base at least a sus- 
picion as to the character of the fat. It was also soon found that the 
temperature at which the determination was made was of the greatest 
importance, requiring more precaution than usual with many other sub- 



204 [Senate 

stances. A reason for this may bo found in the fact that the most 
convenient temperatnre at which we can work with bnttor and M'ith 
similar fats are not very far removed from the melting point of those 
snbstances, and it is well known tliat all substances at or near a chtuige 
of state (solid co liqnid, etc.) exhibit anomalies in their rates of expan- 
sion. By way of illnstration of this point as applied to fats, see experi- 
ments of Dnffy (Jour. Lon. Ohem. Soc. 5, 197). A coelUcient of 
expansion (ratio of expansion for degree of temperatnre) for all oils 
is given by Stillwell (Am. Chemist 1. 407) as 0-000t!3 for 1 deg. 0., 
(equivalent to about 0-00035 for 1 degree Fahr.). 

The coetficient of expansion for butter fat between 100 and 113 
degrees (vl3-'^o4: degrees) Fahr. is recorded bv Wiguer (Analvst -4, 
184) as 0-078 per degree C. or 0-0434 per degree Fahr. That for lard 
and butteriue is nearly the same (0-04^* per degree Fahr.). 

Some of the methods used for determining the specific gravity of 
bntter and other fats may here be described : 

First, For the solid fats at ordinary temperatures 60 Fahr. or 15 C. 
are naturally the temperatures usually preferred. 

Casamajor (Jour. Am. Ohem. 8oe. 3, 83) proposed to drop a globnle 
of the melted fat into alcohol of o3-7 per cent (Sp. Gr. 0-93(j) and 
alcohol of 59-'-2 per cent (Sp. Gr. -915) the liquid being kept at 15 0. 
In a mixture of eqnal volumes of the two, the butter will sink and 
the oleomargarine will tlout while both are warm and liquid. After- 
ward the butter will become solid, while the oleomargarine may still 
remain liquid. The butter will rise to the top of the alcohol, the 
result of expansion on solidifying. 

In the lighter liquid the oleomargarine sinks while the bntter will 
be held in equilibrio. In the heavier, the oleomargarine Avill be in 
equilibrio while the butter floats. By making various mixtures of 
known proportions of the pure liqnids any specific gravity between 
these points may bo obtained iu which a fat consisting of a mixture of 
butter and oleomargarine will be in equilibrio. 

Hager's method (Analyst 4, 306) is the same in character but is 
inteniled to be more accurate. Globules of the fat are forn\ed by 
dropping the melted fat into alcohol, and by mixing alcohol, water, 
and glycerine mixtures are prepared in which the globules will remain 
suspended. The specific gravity of this mixture is then taken. The 
experiments are made at 15 to 16 degrees C. 

Blyth weiglits a small test tube with mercury, weighs it, introduces 
some of the fat, and weighs the combination iu air and then in water 
at the conventional j^oint (Analyst 5, 76). 

Many analysts have prefei'red to take the specific gravity of the 
melted fat as being iu some respects more convenient. 

The pycknometer specific gravity bottle has been extensively used 
for the determination at 100 F. It consists simply of a small bottle 
of one to one and one half ounces capacity, with stopper usually carry- 
ing a delicate thermometer and a side capillary tube by which the 
excess of liquid introduced can escape. It is weighed empty, then full 
of distilled water at the required temperature, filled with liquid 
fat at a temperature somewhat below 100 degrees and then im- 
mersed in Avater at or a little below 100 degrees until the thermometer 
indicates that the fat has reached 100 degrees. The fat escaping from 



No. 24. J 205 

the end of the capillary tube as the result of expansion is carefolly 
wiped off from time to time. When the contentH of the nycknometer 
are at 100 degrees it is taken out of tiie water, dried cooled and 
weii^hed. The ratio of the weights of equal volumes of fat and water 
the specific gravity may then he ascertained. Tliis method, though 
susceptible of the highest accuracy, is nevertheless very trying to the 
patience of the operator. 

■J'lie Mohr-Westphal balance, apparatus consisting of a modified 
scale beam from one arm of which depends an elongated weighted 
glass bulb carrying a thermometer, while the arm itself is gradiiui.ed 
for the reception of weights of different sizes and values, has fjeen u.sf-d 
by some. (Kstcourt, Chem. News 34,254; Jiell, Ohem. News, 38, 
267, v. table 9). 

The glass bulb is suspended in the melted fut and by use of the 
weight the balance is brought into equilibrium, lieadingolf the weights 
and their jtosition gives the specific gravity. 

Wigner (Analyst J, 145), also EsLcourt (Chem. News, 35, 10) pro- 
posed the use of glass bubbles or beads of known weight and volume. 
The bubbles are thrown into the melted fat. Those which are lighter 
than the fat rise to the surface; those heavier sink, while those of the 
same specific gravity as the fat are in equilibrio, and if marked with 
specific gravity to which they correspond, the determination is easily 
made. It is, however, a matter of some difficulty to get such bubbles 
exactly adjusted for use at 100 degrees F. or 100 degrees C. 0:312 F.) 
See table X. 

Taijle IX. 

Wiffner's Bubbles. 

The following results obtained by Mr. Wigner are given as an illus- 
tration of the reliability of the method adopted. The clean melted 
butter-fat was weighed according to Dr. Muter's suggestion at 100 de- 
grees F. and 135 degrees F.: 
Specific gravity at 100 degrees F. compared with water at CO 

degrees F 907 • 2 

Corresponding to " actual density" at 100 degrees F. compared 

with water at 100 degrees F 912-1 

Specific gravity at 135 degrees F. compared with water at 60 

degrees F 805-2 

Corresponding to actual density at 135 degrees F. compared with 

water at 135 degrees F 906-7 

Bubbles had specific gravity of : 

A. and Ji 889-0 

C. and D 888-0 

E. 896-0 



206 
Table X. 



[Senate 





o 












t* . 


Actual density 


Temperature at which the bubbles sank. 




XI 


a£ 




Degrees Fahr. 






c 

D 


O 3 














A. 


B. 


C. 


D. 


E. 


1... 




905-3 


127 


126 


129 


129 


114 


2.... 


16 


906-2 


131 


131 


132 


132 


117 


3.... 


33 


907-1 


136 136 


137 


137 


122 


4.... 


50 


908-0 


139 139 


141 


140 


124 


5.... 


66 


910-8 


141 141 


142 


143 


128 


6.... 


83 


911-2 


145 


145 


146 


145 


132 


7.... 


100 


912-1 


146 


147 


149 


148 


135 



Table 8. 



Estcourt West^jJial, 92 degrees C. — 208 degrees F. 

Beef fat 860 

Mutton fat 860 

Lard, home rendered 862 

Butter, M 870 

Butter, B. B 870 

Equal weight of mutton, fat and butter 865 

Equal weight of beef and butter 865 

Equal weight of lard and butter 865 

Dutch butterine 865 



Cal. 
865-0 
865-8 
866-4 



It is more convenient in many respects to take the specific gravity 
at the boiling point of water or a little below. Leune and Harburet 
(Monit. Sci. Apr. 1881) used for this purpose an areometer, or specific 
gravity spindle, which is floated in the butter, placed in a cylinder 
standing over a boiling water bath. It is thus easy to obtain com- 
parative results at the same temperature although in the arrangement 
described the temperature of the liquid standing in the air over boil- 
ing water is not quite up to 212 degrees Fahr. It is not easy to obtain 
from our instrument-makers here a spindle accurately adjusted for use 
at such a high temperature, although an instrument apparently of this 
kind is described under the name " Margarimeter " (Les Mondes No. 
5, 1881). It is arbitrarily graduated like the lactometre, the zero mark 
corresponding to the gravity of pure butter fat, the 100 mark to that of 
beef fat. The intermediate degrees are supposed to be read off in per- 
centages of foreign (beef) fat. Gaebel (Milch Zeitung, 1882, p. 437) 
reports that it is useless, one degree of temperature making a difference 
of five per cent in the readings. 

The Sprengel tube (Journ. Lond. Chem. Soc. 26, 577) is a conve- 
nient method of taking the specific gravities of fat in the liquid state, 




:if.M.l.i.U'|..'l»l^r'---| 




No. 24.] 



207 



and especially so when the temperature at which the determination is 
made is taken 100 degrees C. (212 degrees F.). It consists of a small 
glass tube bent in U form, the ends being drawn out to capillary tube. 
In effect it is a pycknometer in tube form instead of the ordinary glass 
form, and is used in essentially the same manner. 

The table of the specific gravities of butter fat and some other fat 
at the different temperatures of observation is given. The difference 
between butter and oleomargarine, etc, is in the second place of deci- 
mals counting water as one, so that the accuracy required in these de- 
terminations is greater than in some other determination which may 
be required of a chemist or physicists. Eiche (Jour. Pharni. Chem. 
1881) says that the difference of specific gravity between butter fat and 
its possible substitutes is too limited to make it of any practical value. 

Muter (Analyst 7, 93) calls attention to^the fact that a product from 
cotton-seed oil has the same specific gravity at 100 degrees Fahr. (37.8 
degrees C.) as butter. E. W. Jones (Analyst 4, 39) notes that the age 
of the sample materially effects the specific gravity. 

Some analysts discard the specific gravity test altogether in conse- 
quence, while others use it only as a rough guide to the probable char- 
acter of the fat under examination since butter fat is usually 0-910 
or over at 100 degrees Fahr. while oleomargarine is usually 0-904 or 
thereabout at the same temperature as may be seen from the following 
results obtained in the laboratory. 

Butter fat at 100 degrees Fahr. specific gravity 0-911 

Oleomargarine sold as such, specific gravity 0-9044 

Oleomargarine sold as butter, specific gravity 0-904 

Oleomargarine sold as butter, specific gravity • 9048 



Table XL 

Aoiimal fats and oils ; specific gravity taken at 15 degrees C, sinless 
othertuise stated ; where given the temperature is expressed in certi- 
grade degrees : 

Name of fat. Specific gravity. Authority. 



Temperature 

not given. Lard , . . . 

Lard 

Lard oil 

Lard oil 


'.'..'.'.'. -938- 
9165-. 


861 

940 

9175 

9200 

915 

9200 

860 
9137 
616 
9011 
-913 

861 

916 

916 

9142 

916 


Konig. 
Schaedler. 
Stillwell. 
Schaedler. 


Lard oil 


Allen. 


Beef suet 

Temperature 

not given. Beef suet . ! 

Beef suet 

Tallow oil 


-915- 


Schaedler. 

Konig. 

Stillwell. 

Allen. 


Tallow elain 

Mutton suet 


Stillwell. 
Schaedler. 


Temperature 

not given. Horse fat 


Konig. 

Allen. 

Schaedler. 


Neats foot oil 

Neats foot oil 


-914- 

- 91 5- 


Neats foot oil 


Stillwell. 


Bone oil 


-914- 


Allen. 



208 



[Senate 



Vegetable fats and oils. 

Temperature. Name of fat. 

Olive oil, light greenish yellow, 

Olive oil, dark green 

Olive oil, virgin very light yel- 
low 

Olive oil, virgin dark clear 

yellow 

23° ... Olive oil, Provence 

23 ° ... Olive oil, green 

Olive oil, green 

Olive oil, yellow 

37° -38° . . . Olive oil 

Olive oil 

Olive oil 

Cotton-seed oil 

Cotton-seed oil, raw 

Cotton-seed oil, refined yellow. 

Cotton-seed oil, salad 

Cotton-seed oil, white winter. 

Cotton-seed oil 

Cotton-seed oil 

Cotton-seed oil, crude 

Cotton-seed oil, refined 

Sesame oil ... 

23° ... Sesame oil 

Sesame oil 

Sesame oil 

Rape-seed oil, winter white.. . 

Rape-seed oil, dark yellow . . . 

37°-38°.. .. Rape-seed oil 

38° -39° Rape-seed oil, refined 

23°.... Rape-seed oil 

Rape-seed oil and colza 

Rape-seed oil summer Brassica 
Rapa 

Hape-seed oil, winter Brassica 
Rapa 

Rape-seed oil, summer Brassica 
JSTapus 

Rape-seed oil, winter Brassica 
Napus 

Earthnut oil 

Earthnut oil 

23° Earthnut oil 

Earthnut oil 

Earthnut oil, 1st quality fresh. 

Earthnut oil, 2d quality old... 

Almond oil (sweet) 

Almond oil 

Almond oil 

Mustard oil. 



Specific gravity. 


Authority. 




•9144 


Stillwell. 




• 9145 


Stillwell. 




• 9163 


Stillwell. 




•9169 


Stillwell. 


•912- 


•914 


Dietrich. 


• 909- 


•915 


Dietrich. 




•9173 


Valeuta. 




• 9149 


Valenta. 




•915 




•914- 


•917 


Allen. 




•9177 


Schaedler. 


•922- 


•930 


Allen. 




•9224 


Stillwell. 




•9230 


Stillwell. 




•9231 


Stillwell. 




•9288 


Stillwell. 




•9228 


Valenta. 


• 917- 


•921 


Dietrich. 




• 9306 


Schaedler. 




•9264 


Schaedler. 


•923- 


•924 


Allen. 




• 919 


Dietrich. 




•9213 


Valenta. 




-9235 


Schaedler. 




•9144 Still well. 




• 9168 


Stillwell. 


• 915- 


• 913 




•913- 


•911 






•910 


Dietrich. 


• 914- 


•917 


Allen. 




•9139 


Schaedler. 




•9154 


Schaedler. 




• 9147 


Schaedler.. 




• 9184 


Schaedler. 




•9154 


Stillwell. 




• 9193 


Valen ta. 


• 917- 


•918 


Dietrich. 


• 916- 


•920 


Allen. 




•918 


Schaedler. 




•9202 


Schaedler. 




• 9186 


Valenta. 


•917- 


•920 


Allen. 




•919 


Schaedler. 


914- 


•920 


Allen. 



No. 24.] 



209 



Temperature. 



23 < 



31-33' 
30-31' 



19-30° . 



32-33' 



23' 



100 


° C. 


with 


water 


at 


15'= 


100 


° C. 


with 


water 


at 


15° 


100 


° C. 


with 


water 


at 


15° 


100 


° C. 


with 


water 


at 


15° 



Names of fat. Specific gravity. Authority. 

Mustard oil black -917 Schaedler. 

Mustard oil white • 9145 Schaedler. 

Sunfloweroil .924-926 Allen 

Sunflower oil -920 Dietrich. 

Sunflower oil • 9260 Schaedler. 

Niger seed oil • 926- • 926 Allen 

Apricot seed oil • 9191 Valenta. 

Apricot seed oil -915 Schaedler. 

Illipe oil -9175 Valenta. 

Illipe butter '972 Schaedler. 

Pumpkin seed oil • 9241 Valenta. 

Pumpkin seed oil • 9231 Schaedler. 

Euelloil -9248 Valenta. 

Dotter oil '^^to o x. ^i 

Dotter oil '9228 Schaedler. 

Hempoil .930-928 

Hemp oil .925-931 Allen. 

Hemp oil • 9276 Schaedler. 

Linseed oil! .' -930-935 Allen. 

Linseed oil, raw -9399 Stil wel . 

Linseed oil, boiled -9411 Stillwell. 

Linseed oil, pure •931-.929 

Linseed oil • 9350 Schaedler. 

Poppy oil .924-937 Allen. 

Poppy oil -9245 Stillwell. 

Poppy oil, and walnut • 926- • 924 

AValnutoil -925-. 926 Allen. 

Walnut oil, cold pressed -9250 Schaedler. 

Walnut oil, hot pressed • 9268 Schaedler. 

Castor oil, cold drawn -9667 Stillwell. 

Castor oil, pure -964 Dietrich. 

Castor oil .960-964 Allen. 

Castor oil -9667 Schaedler. 

Crotonoil .942-943 Allen. 

Croton oil, fresh -942 Schaedler. 

Croton oil, old -955 Schaedler. 

Cacao butter -857 Allen.. 

Cacao butter • 8900-- 9000 Schaedler. 

Palm oil • 9046 Stillwell. 

Palm oil -945 Schaedler. 

Palm oil -857 Allen. 

Palm seed oil -866 Allen. 

Palm seed oil • 952 Schaedler. 

Cocoanut oil • 868 Allen. 



210 



[Senate 



Temperature. Name of fat. 

Cocoanut oil 

Nutmeg butter . . . 

Shea butter 

100° C. ) 

with water > Japanese wax 

at 15° ) 

Japanese wax 



33°-34' 



Marine Oils. 



Sperm oil 

Sperm oil, bleached winter. . 
Sperm oil, natural winter . . . 

Sperm oil 

Bottle nose oil, or black fish. 
Bottle nose oil, or black fish. 

Shark-liver oil 

Shark-liver oil 

African fish oil 

Sea elephant oil 

Cod-liver oil, pure 

Cod-liver oil, yellow 

Cod-liver oil, dark brown . . 

Cod oil (Tanner's) 

Cod oil (Labrador) 

Cod oil (Straits') 

Cod oil (Banks') 

Cod oil 

Seal, oil, natural 

Seal oil, racked 

Seal oil 

Seal oil, clear oil 

Seal oil, brown oil 

Sea calves' oil 

Whale oil, natural winter. . . 
Whale oil, bleached winter. . 

South Sea train oil 

Whale oil 

Menhaden oil, dark 

Mendaden oil, light 

Menhaden oil 

Porgy oil 

Porpoise oil 

Porpoise oil 



Specific g 


ravity. 


Authority. 




•9250 


Stillwell. 




• 990 


Schaedler. 




•953 


Schaedler. 




•873 


Allen. 




•970 


Schaedler 


.875- 


•S83 


Allen. 




8813 


Stillwell. 




8815 


Stillwell. 




• 910 


Schaedler 


•876- 


880 


Allen. 




9180 


Schaedler. 


•865- 


867 


Allen. 


•870- 


880 


Schaedler. 




867 


Allen. 




9199 


Stillwell. 




9270 


Stillwell. 




•923 


Schaedler. 




929 


Schaedler. 




9205 


Stillwell. 




9237 


Stillwell. 




9290 


Stillwell. 




9320 


Stillwell. 


• 923- 


930 


Allen. 




9246 


Stillwell. 




9286 


Stillwell. 


• 924- 


929 


Allen. 




9165 


Schaedler. 




9170 


Schaedler. 




9155 


Schaedler. 




9254 


Stillwell. 




9258 


Stillwell. 


• 924- 


922 




• 920- 


930 


Allen. 




9292 


Stillwell. 




9325 


Stillwell. 


• 929- 


932 


Allen. 




9332 


Stillwell. 


•920- 


923 


Allen. 




9220 


Schaedler. 



No. 24.] * 211 

Appendix to Table XI— Fatty acids from oils. 

Source of fatty acids. Specific gravity. 

Pure olive oil , ^^^^ 

Pure olive oil [ * ' ] 

Earth nut oil . ... . 

Pure rape oil ' . . 

Colza oil * ' 

-Niger seed oil ....*..*..".'.' 

Linseed oil .' . . ' ' 

Train oil 

Palm oil 

Cotton-seed oil 



8429 
8475 
8439 
84G4 
8562 
8599 
8597 
8389 
8494 



The above specific gravities were all taken at 100 degrees C. and 
compared with water at the same temperature by L. Archbutt. 

Meltikg Points. 

One of the methods first tried for determining the genuineness of 
a butter fat was the fixing of a melting point. It was long ago 
observed that butter fat becomes liquid at lower temperatures than 
the fats usually used as adulterants or substitutes. What point, however 
should be regarded as the melting point is a matter of more difficultv 
than may appear at first sight. The melting point of butter is variousl v 
stated by different authorities; the range given is from 19 degrees C ' 
(66 degrees F.) to 40 degrees C , (104 degrees F.) >^ > 

Two obvious reasons exist for these discrepencies : 

First— The methods of determining the melting points are 'very 
different and hence wide differences are made to appear and 

Second — That butter as well as other fats is a mixture of various 
fats which melt at different temperatures, so that instead of passing into 
the fluid state in a sharp and decided manner, it passes only gradually 
into that state with a steady rise of temperature, becoming from a 
consistent solid softer and softer until it is finally liquid. Other 
reasons as the specific heat of the constituent fats and various other 
properties no doubt have had much influence. 

Some have observed the point at which the fat becomes transparent. 
Hassall applied this method in test tubes inserted in water the tempera- 
ture of which was gradually raised. The point observed was called by 
him the -'point of clearance." 



212 



[Senate 



Table XII — Hassall. 



Points of fusion and of clearance of other fats. 



Beef kidney 

Beef caul 

Mutton kidney 

Mutton caul 

Veal kidney 

Veal caul 

Lamb kidney 

Lamb kidney 

Lamb caul 

Lamb caul 

Pig kidney 

Pig caul 

T J ) Home . . . . , 
^^^^•'•- f Rendered.. 

Lard, Irish 

Beef dripping . 

Beef dripping, sirloin. 
Mutton dripping, loin , 
Mutton dripping, leg. 
Pig dripping 



Points of 


Points of 


fusion. 


clearance. 


46-5 


47-5 


45-7 


46- 


7 


48-6 


49. 


5 


46-0 


47. 





38-7 


39- 


4 


41.1 


42 


2 


48-4 


49 


5 


51 6 


52 


9 


48-5 


48 


7 


46-2 


47 


5 


47-7 


50 





47-4 


49 


8 


43-7 


46 


7 


4ii.6 


45 


4 


44.6 


47 


•9 


43-5 


45 


8 


45.5 


46 


•7 


48-2 


50 


•1 


42.3 


43 


•3 


43.5 


44 


•7 



No. 34.] 



313 





Q 
w on 

. H 

»S 


Point of 
cleara'e. 


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a 
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.si 


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21 


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1— 1 

X 


o a 

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o s 


0i0000-5i<J>OOOrH10 




< 


d) C3 

ho"*-! 
5 fl 

a M 

P ^ 
^ o 

1^ 




H 


'.'.'.'' • • • - 




oooooooooo 
I— 1 




Points of Fusion and op Clearancb of 
Butter. 


S '^ 

^■3 


e> CO CO i-H Cv} CO -* IC 

»0»OOiCiOCOiO lO 
CO CO CO CO CO CO CO CO 




<= a 

-IJ o 

.2 " 
o s 


O <?< tH 00 CD 00 CO J> 

rH^COC^COCOri CO 
CO CO CO CO CO CO CO CO 






NMM; i 





214 



[Senate 



'« 

<£ 
s 
s 



W 



PQ 
<^ 
EH 













^•e« 






^ s 






O 


is 






SI 


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-= a 


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z 
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ra "^ 8 § 


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No. 24.J 



215 



The test was applied in a similar manner by Pohl (Polyt. Centr., 
1855, lt)5), except thtit he smeared the fat on the bulb of a there- 
mometer, and noted the point at which the mercury in the bulb was 
clearly visible. Koster (Gaz. Chim., 10, 13) applies this method in 
especially constructed apparatus. 

The point of obscuration of the graduations on the thermometer was 
also used by Dr. Oampbell Brown (Butter Anal., Hehuer and Angell, 
page 33), as an aid in fixing the melting point. Bergman (Kunst u. 
Gewerbbl. Bayern, 1867, Jan.) noted the point of becoming clear 
when the fat was confined in a capillary tube also Duffy (Jour. Lond. 
Chem. Soc, 5, 197), and many others both before and since. It has 
been remarked by Wiramel (Pogg. Anal., 133, 121), that butter and 
most other fats are liquid at a temperature at which they are still tur- 
bid, although for Japanese wax the reverse was the case. The trans- 
parency is attributed by Hehner and Angell (Butter Anal., page 21), 
to tho action of the olein present in dissolving tho stearin, etc., its 
solvent power being greatly increased by the rise in temperature. 

The method recommended by Dragendorff (Pflanzen Analyse, page 
13), consists in placing the fat on the surface of mercury in juxtapo- 
sition with a thermometer bulb, and noting the temperature when the 
fat fuses so as to spread over the surface in a film. Redwood (Pharm. 
Jour. Trans. [3] 6, 1009) previously described this method. 

Eedwood (Analyst, vol. 1, page 51) also modifies this method by 
placing the fat just between the thermometer bulb and a clean dry 
glass rod and noting ihe point at which the fat fuses sufficiently to 
raise by capillary attraction between the two. 

Table XIII. 





When heated. 


Ox COOLING. 




Dr. C. Brown (H. & A. p. 

26). 


Softens. 


Melts. 


Obscures 
reading. 


Stem 
indistinct. 


Stem 
invisible. 


Solid at. 


Butter from town-fed cows 
Irish butter 


Degs. 

20.5 
23.9 
20.5 
24.4 
22.2 
23.3 
23.8 
21.1 
28.8 
26.1 
30.5 
27.2 

27.7 

31.1 

27.7 


Degs. 
24.4 
31.7 
26.6 
81.7 
26.6 
32.2 
32.2 
35.5 
35.5 
30.5 
35.5 
33.3 

35.5 

37.2 
33.8 


Degs. 
28.3 
22.7 
25.5 
27.7 
26.6 
21.6 
23.3 
41.1 



26.6 
26.6 

30.0 
26.1 
33.3 


Degs. 
24.4 
21.7 
23.3 
25.0 
25.5 
20.5 
22.2 
28.8 

"'*26".i 
26.1 
31.1 

27.7 

25.0 

27.2 


Degs. 

22.8 
20.5 
21.6 
23.3 
22.2 
20.0 
21.6 
24.4 
35.5 
24.4 
25.5 
26.6 

24.4 

24.4 

23.8 


Degs. 

16.7 
16.7 


Irish butter, best 

Irish butter, low 


18.9 
20.5 




14.4 


Canadian butter 


18.8 


Kiel butter 


21.1 


Suspected butter 

Lard 


22.7 
29.4 


Lard 

Lard 


20.0 
23.3 


Palm oil 


20.5 


Butter with 20 per cent of 
lard 


21.6 


Butter with 20 per cent of 
tallow 


22.7 


Butter with 50 per cent of 
drioDinff 


21.6 







316 [Senate 

Another series of methods of determining melting points consist in 
noting the point at which the fat becomes soft enough to detach 
itself from the walls of a tube in which it has been introduced and 
allowed to harden. Kellner (Landw. Versuchsstat xxiii 45), uses a 
capillary tube with a club-shaped top which is closed by melting the 
glass together. While this end is still hot, the cold end is immersed 
in the molten fat, and some of the fat is drawn into the tube by the 
contraction of the air remaining in the bulb. When about an inch 
of fat has been thus drawn up, the tube is immersed in cold water, 
which solidifies the fat leaving the imprisoned air still somewhat rari- 
fied by further cooling. Then on immersing this tube in cold water 
with a thermometer and gradually raising the temperature, the point 
at which the fat is still further drawn up in the tube may be noted. 

Another method (Buis. Ann. Ch. and Pharm., xliv 152) involves the 
use of a capillary tube open at both ends. Into one end is drawn 
about an inch of the melted fat which is solidified as before by immer- 
sion in cold water, and then on immersing the tube (fat end down) in 
water so far that the top of the fat is below the level of the water, and 
raising the temperature, the point may be noted at which the fat softens 
sufficiently to allow the Avater to force it up the tube. The method is 
described by Tripe (Chem. News xxxi, 205) and results obtained with 
it are given by Heisch (Chem. News, xxxi, 227. See Table XI. A 
correspondent of the Chemical News, (xxxi, 228) points out that this 
is more properly a determination of the softening point than of the 
melting point. 

A method somewhat similar in principle is described by Cross and 
Bevan. (Jour, Lond. Chem. Soc. 40, 111) A cup is attached to the 
bulb of a thermometer and into this cup some of the molten fat is 
run. While it is still soft a platinum wire attached to a small bulb is 
introduced. When the fat is hard the whole is immersed in mercury 
which is slowly heated. When the fat melts it releases the bulb which 
rises to the surface and at that moment the reading of the thermo- 
meter is taken. 

Hehncr and Angell (Butter Analysis p. 22) have determined what 
they call the " sinking point " by noting the temperature at which a 
small glass bulb placed on the top of the butter will sink into it. The 
bulb is made as nearly as possible one cubic centimeter in bulk and 
weighted with mercury until it weighs about 3 • 4 grammes. 



No. 34.] 



217 



Table XIV. 
Heisch's table capillary tubes. Melting points. 





Table 


No. 1. 


Table No. 2. 




Degrees C. 


Degrees F. 


Degrees C. 


Degrees F. 


Number 1 


36-3 


97-.') 


35-6 
31-1 
31-7 
30-6 
32-2 
32-8 
33-3 
39-5 
43-8 


96-0 


Number 2 


31 
31 
30 
32 
33 
32 
38 
44 


3 
1 
9 
2 

2 
8 
3 


88 
88 
87 
90 
91 
90 


5 


5 

5 



88 
89 
87 
90 
91 
92 
103 
111 





Number 3 





Number 4 





Number 5 





Number 6 





Number 7 





Lard , 


102 
1]2 





Suet 




















Table XV. 
Sinhing jpoint ivith genuine butter. 

No. Centigrade. 

1 . Butter from town-fed cows 35 • 3 

2. Farm butter from Hertfordshire 36 •! 

3 . Farm butter from St. Lawrence 34 • 8 

4. Farm butter from Chale 36-3 

5 . Farm butter from Newport 35-3 

6 . Butter from Ventnor 35-3 

7. Butter from Ventnor 35-5 

8. Farm butter from Niton 34-8 

9 . Salt butter from Ventnor 35-9 

10. Salt butter from Ventnor 34-8 

11 . Fresh butter from Ventnor 35-1 

12 . Farm butter from Chale 35-6 

•13 . Farm butter from Chale 36-3 

14 . Kancid butter 35-8 

15 . Farm butter from Chale 36-3 

16 . Farm butter from Ventnor 35-5 

17. Farm butter from Ventnor 34-3 

18. Sussex butter 35.5 

19 . Normandy butter 35-7 

20. Butter from Ventnor 36-1 

21 . Butter from Ventnor 35-5 

22 . Jersey butter 35-3 

23. Butter from Guildford 35-7 

24. Butter from Guildford 35-3 

Average of the 24 samples varying from 34-3 de- 
grees to 36-3 degrees 35-5 



[Sen. Doc. No. 24.1 



28 



218 



[Senate 



Table XVI. 

8inlcing points of fats other than butter. 

No. Degrees. 

1 . Tallow from candle , 53-3 

2 . Bntterin, patented 31-3 

3. Ox fat, from 48-3 

4. Ox fat, to 53-0 

5 . Mutton fat, from 50 • 1 

6 . Mutton fat, to 51-6 

7. Lard, from 42-1 

8. Lard, to 45-3 

9 . Dripping 42-7 

10 . Dripping from beef 43-8 

11 . Dripping from beef 44-5 

12 . Dripping from veal 47-7 

13. Dripping, mixed 42-6 

14 . Cocoa butter '. 34-9 

15. Palm oil 39-2 

16. Stearin 62-8 





SmJcing points of mixture. 






No. 




Found. 


Cal., deg. 


1... 

2... 
3... 
4... 
5... 


GO -7 per cent butter and 33-3 per cent tallow. . 
73-0 per cent butter and 27-0 per cent mut. fat 
10-0 per cent butter and 90-0 per cent mut, fat 
85-0 per cent butter and 15-0 per cent ox fat. . 
69-8 per cent butter and 30-2 per cent ox fat. . 


43-1 
42.3 
48-8 
38-1 
39-5 


42-08 

40-2 

49-6 

38-1 

39-8 



No. 



Adulterated butters. 



1 Butter from Ventnor, Is 2d per pound, 

2 Butter from London, Is 2d per pound. 

3 . . . . Kiel butter, Is per pound 



Centigrade. 

35-9 

42-7 
38-4 



Sinking point of fatty acids from butter. 



41. 
42 
40 
41 



A method for the determination of melting points by electrical con- 
nection has been devised. A mass of mercury in a porcelain dish is 
connected with one pole of a battery through a small alarm bell. The 



Fia. 10. 




Appaiat mi- SohmelzpnukHwRtimniuiij;. 



No. 24.] 219 

ronuection with the other pole of the battery is made with a stout 
phitinum wire, the end of whicli is protected by a mass of the fat, the 
melting point of which is to be determined and this is then plunged 
into the mercury. The bulb of a sensitive thermometer is also im- 
mersed in the mercury. On slowly raising the temperature of the 
mercury the bell rings when the fat melts oS so as to allow the circuit 
to close. 

The discrepancies in the case of other fats are as great as those in 
the case of butter fat. 

It is evident that the method has much to do with the results 
obtained, and consequently that no statement of the temperature of 
melting for a fat is of important value unless some intimation of the 
mode of its determination is given. 

Wimmel (Loc. cifc.) has shown that fat heated considerably above 
its melting point and then allowed to cool, if tested at once will show 
a different melting point from another portion of the same fat heated 
to a lower point. Some of his results are : 

Degrees, C. 

Lard two hours after being melted showed melting point of . . 33-0 

Lard two days after being melted showed melting point of. . . 42-0 

Butter two hours after being melted showed melting point of. 25-0 

Butter two days after being melted showed melting point of. 31-5 



The same observation has also been made by other observers. 
Wimmel attributes this to a slowness on the part of a fat to solidify 
completely. In the case of some fats he recognizes the existence of 
two melting points. Some other experimenters also find that there 
are two melting points (Heisch Chem. News, 31, 227 Eedwood), while 
Duffy (Jour. Lond. Chem. Soc, 5, 197) recognizes thi-ee. 

The age of the sample also seems to have an influence upon the 
melting point of a butter. Dupre (Analyst, 4, 43) notes especially 
that the change is irregular with different samples, apparently accord- 
ing to no fixed law. 

Repeated melting and solidifying the sample also has a marked effect 
on butter as well as other fats (Dupre, Analyst 1, 91). 

The point of solidification of fats being not quite so variable as the 
melting point has been adopted by some as of more service. The 
French chemists have pretty generally given it the preference. It is, 
however, liable to some variability depending on the treatment of the 
sample, mode of testing, etc., as may be seen from an inspection of 
the table herewith given. At the point of solidification there is a rise 
in temperature sometimes of only a fraction of a degree, in other cases 
of several degrees. 

In consideration of the facts set forth or implied m the forgoing 
account, and further in consideration of the fact that it is not very 
difficult to prepare mixtures of fat which will show essentially the 
same melting or solidifying point as genuine butter fat, it is not sur- 
prising that this method of testing butter for its genuineness which 
seemed at first to promise to be an aid has been practically discarded by 
almost all analysts. 



220 

Scliaedler, page 100. 



[Senate 



A MIXTURE OF 



Stearic acid. 
Ci8 H35 HO. 



100 parts . . . 
90 parts . . , 
80 parts . . . 
70 parts . . . 
60 parts . . . 
50 parts . . , 
40 parts . . . 
35 parts. . . 

32-5 parts. 
30 parts. . . 

20 parts . . . 

10 parts . . . 

parts . . . 



Palmitic acid. 
C16 H31 0. HO. 



parts. . 
10 parts. . 
20 parts. . 
30 parts. . 
40 parts. . 
50 parts. . 
60 parts. . 
65 parts. . 

67-5 parts 
70 parts. . 

80 parts. . 

90 parts. . 

100 parts . . 



Fuses at. 



Degs. C. 
69 
67 

65 
62 
60 
56 
56 
55 

55 
55 

57 
60 
62 



Solidifies at. 



Degs. C. 



62 


5 


60 


3 


59 


3 


56 


5 


55 





54 


5 


54 


3 


54 





54 





53 


8 


54 


5 



Character of solidified 
mass. 



Table XVII {Scliaedler, p. 


53). 




NAME OF OILS AND OTHER FATS. 


Freezing 
points. 


Melting 
points. 


Solidifying 
points. 


Cotton-seed oil 


2 

+ 


31-6131-5 
32-5 

33-5-34 
24-5 

""46" 

49.5 

53-5-54-5 

43-5144" 

""36" 
36 
41 




Oil of ben 




Butter, fresh 


19-20 


Butter, old 




24 


Cocoa butter 




20-5 


Cocoanut oil 




20-0-20-5 


Peanut oil 


—3-4 




Mutton fat, fresh 


36 


Mutton fat, old 




39.5 


Japan wax 




40-5-41 


Linseed oil 


—27-27-5 

—10 

—2-3 

"— e" 

+ 2-+4 




Corn oil 




Almoiid oil 




Muscat butter 


33 


Oleic acid 




Olive oil 




Palm oil fresh, soft .... 


21 


Palm oil fresh, hard 


24 


Palm oil, old 




37 



No. 24.] 



321 



Table XVII — (Continued). 



NAME OF OILS AND OTHER FATS. 



Eape-seed oil 

Beef tallow, fresh 

Beef tallow, old 

Lard 

Mustard oil (sinap. alb.) . 
Mustard oil (sinap. nigr.) 

Sesame oil 

Wax, yellow 

Wax, white 

Spermaceti 



Freezing 
Doints. 



-2-3 



—16 
—18 
— 5 



-17-18 



Melting 
points. 



43 

42-5 
32-33 



62-5 
64 



Solidifying 
points. 



33 
34 

26 



Table XVIII. 
Taile of melting and solidifying 'points according to various autliorities. 



AUTHORITY. 


Melting. 


Solidifying. 


Degrees C. 


Degrees F. 


Degrees C. 


Degrees F. 


Dubois and Pade . . 
Scliubarth 


26-4 

40 

32-26-5 

19-32-5 

36 

31-5 
36 
32-8-34-9 
31-32-5 
28 
29-5-35 

35 5 
34-3-36-5 

33-37 
30-6-36-3 

27-29 

24-4-32-2 

35-8 

22 

30-8-35 

31-38 

33-37 


79-5 
10-4 
89-5-80 

66-90-5 
97 
89 
97 

91-95 

88-90-5 
82-5 

85-95 

96 

91-4-98-6 

87-97-5 

80-5-84-5 


23-8 


75 


Chevreul 






Wimmel 


19-5-25-5 
23 
20 
23 


67-78 


Dietzsch 


73-5 


Eisner 


68 


Fleischmann 

Hassall. 


73-5 


Husson ] 

Bell 










Hehner & Angell j 
Moser . . . 


14-4-21-1 


58-70 


Heisch 






Redwood 






Brown . 




Blvthe 


96-5 
71-5 

87-5-95 
88-100-5 

91-4-98-6 






Lang 






Hilger 






Hanssen 






Reich ardt 













22.2 [Senate 

The AVash Process. 

As lias been said, when oleomaroariue was first manufactured nothing 
was satisfactorily known of trustwortiiy methods for distinguishing 
it from butter. 

Relying upon what could be gleaned from the reports of former in- 
vestigators but little difference was to be found by any known analytical 
methods, and the advocates of the new product confidentially asserted 
that tlicre was no difference. In 1876, however, Messrs. Hehuer and 
Angell, 2^i^l>lic analysts in Great Britain, undertook a scries of experi- 
ments for tlie purpose of discovering if possible some method of dis- 
tinguishing the imitation from the true, and possibly determining 
their proportions when mixed. 

The results of these experiments have in one way or another formed 
the basis for essentially all of the methods of examining butter-fat 
now in common use. The only quantitative analysis of butter then 
on record was that of Bromeis years before which has been already 
quoted. The percentage of butyrin, caproin and caprin given by 
Bromeis was 2, implyiug the presence of at most 1-74 per cent of 
butyric acid, assuming the caprin and caproin to exist as mere traces. 
For the purpose of the research, butter-fat, free from salts, curd and 
water was taken. 

The first experiments made show that the amount of butyrin, 
caproin, etc., was nearly four times as great as stated by Bromeis, also 
that the amount of volatile fatty acids in butter-fat is very constant, 
and almost independent of the variety of cow, feed, time of year, etc. 

Attempts to distill off the volatile fatty acids were however not very 
successful so far as constancy of results was concerned. From butter 
Alt were obtained amounts of fat acid equivalent to a, 0-52 b, 6-146, 
c, 7-48, d, 5-094, e, 4-796, f, 7-452, g, 7-250 and h, 6-26 per cent 
of butyric acid ; b and c were from the same butter-fat; also d, e, f 
and g. 

To obtain the volatile fatty acids the butter-fat was saponified with 
caustic potash, which afforded soaps of the various fatty acids and 
glycerin then by addition of excess of sulphuric acid, which took away 
the potash from its combination with the fatty acids, and subjecting 
the mixture to distillation, the volatile fatty acids came over with the 
steam and were condensed with it. 

It seemed impossible to distil off the acids completely, the distillate 
retaining a marked odor of butyric acid, and continuing to be acid in 
its action on test paper even on pushing the operation to the point 
where the sulphuric acid was so much concentrated as to attack the 
glycerin remaining in the retort. This method of analysis was there- 
fore abandoned and an indirect method resorted to. The line of reason- 
ing in was effect this : Since butter contains approximately nearly 7 
per cent of butyric acid, that implies the presence of about 8 percent 
of tributyrin. The remainder of the butter consists chiefiy of olein, 
stearin and palmitin. In those glycerides the fatty acids of which 
are not volatile they constitute on an average about 95-5 per cent. A 
mixture of eight parts or more of butyrin with sufficient stearin, pal- 
matin and olein to make it up to 100 parts, should therefore yield some- 
thing under 90 per cent of non-volatile insoluble tatty acids and the 
insoluble fatty acids of butter should necessarily be considerably less 
than the insoluble fatty acids of such fats as lard, tallow, etc., which 



]No. 24.] 223 

consist almost exclusively of glycerides of the insoluble fatty acids. 
Tlie correctness of this view was established by experiment, it being 
found by Hehncr and Angell that the insoluble fatty acids of butter 
constituted 85-4 to 86-2 per cent of the fat. By more perfect methods 
of analysis it has been found by those gentlemen that the range is from 
86-6 to 87-5 per cent, though it may be in rare cases as high as 88-5 
per cent. The authors first published a book on the subject in April 
1874, describing the process, and in 1877 were awarded a prize for " A 
trustworthy method of butter analysis," by the Leipzig Pharmaceutical 
Association, (Chem. News, 36, 248). 

The prize was announced to be offered in November, 1876, two and 
one half years after the appearance of Hehner and Angell's book 
(Analyst 1, 180). 

The question of priority of the idea of this process has been mildly 
disputed by Dr. Muter (Analyst 1, 122 and 147), A second edition of 
the " Butter Analysis " by Hehner and Angell was published in 1877. 

Tiie method there given consists in dissolving three or four grammes 
of the fat in about 50 c. c. of alcohol by the aid of heat and stirring, in 
a rather deep porcelain dish. One or two grammes of pure caustic 
potash were then dropped in and the mixture so kept warm, but not 
boiling, over a water bath until the addition of water fails to produce 
any turbidity, an indication that saponification is complete. The dish is 
then heated on the water bath until all odor of alcohol has disappeared. 
Water is added and the dish is heated to dissolve the soap Avhen hydro- 
chloric acid is added in sufficient amount to render the solution 
strongly acid and thus liberate the fatty acids. The heating is con- 
tinued until the fatty acids have melted to a clear oil, and the acid 
liquid below is nearly clear. The contents of the dish are then filtered 
through a filter paper previously dried and weighed and then wetted 
and partly filled with boiling water. The filter, (five inches in diameter 
should be of the best quality, close in texture and well fitted to the 
funnel. The entire contents of the dish must be rinsed onto the filter 
with boiling water and great care must be taken that all of the fatty 
acids are removed from the dish. The fatty acids which will not 
readily run through the wet paper are then washed with boiling water 
until the filtrate has a bulk of at least 750 c. c. and a few c. c. of the 
wash water then tested with delicate litmus solution shows no acidity. 
The fatty acids are then solidified by plunging the funnel into cold 
water dried in the air bath for two hours and weighed, dried for two 
and a half hours more and weighed again if necessary, dried until the 
weight is practically constant. 

Hehner and Angell give the following which may be taken as an 
instance of the determination of the insoluble fatty acids in genuine 
butter-fat : 

Beaker and butter-fat 39-3226 

Beaker 36 ■ 0395 

Butter-fat taken 3 • 2831 



224 [Senate 

Tube and filter 15.4281 

Tube empty 14-8451 

Filter , 0-5830 

Beaker empty 20 - 9967 

Beaker and filter 21-5797 

Beaker, filter and fatty acid (2 hours) 24-4642 

Beaker, filter and fatty acid (2^ hours) 24-4500 

Beaker, filter and fatty acid (3 hours) 24-4505 

Fatty acids 2-8703 

Fatty acids, 87-42 per cent. 

Tests to determine the change by heating : 

Beaker and fatty acids after two hours' drying 24-4642 

Beaker and fatty acids after two and a half hours' drying. 24-4500 

Beaker and fatty acids after three hours' drying 24-4505 

Beaker and fatty acids after three and a half hours' drying 24-4504 

Beaker and fatty acids after four and a half hours' drying 24-4504 

Beaker and fatty acids after sis hours' drying 24-4517 

Beaker and fatty acids after seven hours' drying 24-4556 

Beaker and fatty acids after eleven hours' drying 24-4553 

Beaker and fatty acids after seventeen hours' drying 24-4526 



Dr. Muter (Analyst 1, ?) examined this process and expressed his 
approval of it, although in some matters of detail, he found, in his 
opinion, that its accuracy might be improved. He also proposed that 
inasmuch as the soluble fatty acids are washed out they should be 
determined by trituration. The principal points of diffence consisted in 
saponifying in a flask with potash and acidifying and washing in the 
same flask, thus avoiding any transfer of the fatty acid. The fatty 
acids are washed in the flask by means of alternate treatment with 
hot and cold water, a long tube being inserted in the cork of the flask 
to act as return cooler and thus prevent any loss of butyric acid by 
volatilization during the process. He also dries the fatty acids at 105 
degrees C, instead of 100 degrees. 

Tbe acidity of the wash waters, their contents in sulphuric acid, 
and of potassium sulphate (after neutralization) furnish data from 
which the proportion of soluble fatty acids could be calculated. 

Some experiments in the laboratory have been made in the course 
of this investigation to determine whether it is possible to wash fat or 
fatty acids completely from beakers and flasks with boiling water. 
The results confirm Dr. Muter's assertions. From four beakers and 
two flasks containing fat or fatty acids the fatty matter was removed 
as thoroughly as possible by a jet of boiling water from a wash bottle 
using 300 to 500 c. c. of water. The amounts of adhering fat then 
determined by drying, weighing, washing out with ether, drying and 
weighing again. The amount of adhering fat was found to be : 



No. 24] 225 

, Beakers, I'lasks. 

A 0-0052 gm. 0-0098 gm. 

B O.Oo27gm. 0-0085 gm. 

C 0-OOlOgm 

D 0-0080 gm 



The amounts retained are material and irregular. 

Dupre (Analyst, 1, 87) also examined the process, after first con- 
firming by several experiments the point made by Messrs. Hehner and 
Angell that the proportion of butyric and other sohible acids in but- 
tei fat was considerably greater than as stated by Bromeis. He also 
showed tliat if it is intended to determine the soluble acids, it is 
necessary to saponify in a closed vessel to avoid loss of butyric acid in 
the form of butyric ether, but that after saponification has once taken 
place, the alcohol may be boiled off without loss. 

His method consists in saponifying the butter fat in alcoholic soda 
solution of known strength in a closed flask, adding sulphuric acid of 
known strength in sufficient amount to render the solution distinctly 
acid. The washing is performed in the manner recommended by 
Muter the wash waters being passed through a filter and any particles 
of insoluble acid caught on the filter are finally returned to the flask 
by passing ether through the filter. The acidity of the wash waters 
then represents the amount of acid used which has not been neutra- 
lized by the soda used in saponification plus the amount of fatty acid 
washed in the butter fat. The soluble acids consisting chiefly of 
butyric are reckoned as all butyric acid, while the insoluble fatty acids 
are dried and weighed. In drying them it is often an economy in time 
to add to them a little absolute alcohol which will cause the small 
amount of water present to mingle with the fat and the alcohol and 
water are expelled together. Dupre does not accept the assertion of 
Muter that the sum of the soluble and insoluble fatty acids should 
amount to about ninety-four per cent in everv trustworty analysis of a 
fat. (Analyst, 1, 114.) 

An increase in the age of the sample of butter seems to cause an 
increase in the amount of soluble fatty acids (Wanklvn, Stevenson, 
Analyst, 1, 14). 

Dr. Muter also has confirmed the assertion of Hehner and Angell 
that the rancidity of the sample does not materially affect the process, 
also that the acidity of rancid samples is very small, ordinarily 0-2 
per cent butyric acid or less. He fixed the limit at 89-5 per cent in- 
soluble acids with five per cent of soluble. 

Messrs. Hehner and Angell criticize Dr. Muter's criticism and dis- 
approve of any attempt to determine soluble acids (Butter Analysis, 
page 70) as an unnecessary elaboration, which cannot be carried out 
with accuracy where much work of the kind is to be done. 

The process was critically examined in England by Bell, Turner 
and others besides Muter and Dupre. Dr. Bell tested fifty-one of the 
one hundred and seventeen samples examined for Somerset House by 
this process (Pharmaceutical Jour., July 1876). The extreme of in- 
soluble fattv acids recorded bvhim is 89-9 per cent. Fleischman and 
Vieth fixed''the limit at 89-73 per cent (Fres. Zts., 17, 289). Krets- 
chmar (Bericht D. Chem. Gesell. 10, page 2091) regards ninety per 
f Sen. Doc. No. 24.] 29 



230 [Sej^ate 

cent as the proper limit. Jehn (Arch. Pharm., 9, 339), finds over 
eighty-niue per cent in genuine butters; so also De la Source (Report. 
Pharm. 38, 446) in case of cows fed on oil-cake. 

Milne (Analyst 4, 40) tested the process and finds that the determi- 
nation of soluble fatty acids is of great value and importance. The 
maximum of insoluble fatty acids found was 89-73 degrees. 

Abroad the process was examined by Heintz (Fres. Zts. 17, 160). 
He asserts that lauric acid, if present, is only imperfectly washed out, 
and that the amount of wash water must always be a definite amount. 
Sachsse (Fres. Zts. 17, 151) found the process was applicable to very 
rancid butter. Bachmeyer (Dingier Polyt. Jour. 226, p. 103) finds 
the process satisfactory. E. W. Jones (Analyst 2, 19 and 37) made 
experimeuts on washing the insoluble acids witli larger amounts of 
water than usual and found that the insoluble acids were to all appear- 
ances slowly dissolved by washing. Dr. Harland (Analyst 8, 163) 
testified that two hours drying of the fatty acids was insufficient, 
twelve to fourteen hours being required. 

The results of work in the laboratory in connection with this inves- 
tigation go to show that the method of washing makes much differ- 
ence with regard to this point. If the insoluble acids are incom- 
pletely washed the acids which are less soluble or volatile may volati- 
lize slowly, and hence along time required to bring them to constant 
weight. From two to three grammes require six or seven installments 
of 100 to 125 c. c. of water each, the operation being performed in a 
flask as recommended by Muter. Hanssen (Inaug. Dissert. Eriangen, 
1883) found some of the soluble acids remaining with the washed 
insoluble acids. Ilis results have not been either disproved or con- 
firmed by other experimenters. 

Blytli (Analyst 2, 112) suggests a modification of the method of 
washing, using an inverted flask, but that does not seem so convenient 
as the "stop-cock flask" or largo separating funnel proposed by Cor- 
field (Chem. News 37, pp. 7 and 30). 

That the process is unable to detect cocoanut oil, which contains 
much lauric acid, is admitted by Hehner ana Angell in their original 
paper. The peculiar odor of cocoanut oil has been, however, up to the 
present time, a bar to its use as an adulterant. 

A method of deodorizing cocoanut and other oils of the kind, has 
been patented in Germany (Jeserich and Meinert, Wagner's Jahresbe- 
richt 1882, p. 932), and it remains to be seen how far such addition 
to butter may be made without detection by this method of analysis. 

A priori it seems very probable that the extreme slowness with 
which the soluble acids are extracted by washing, and the low figures 
which would be obtained for the sum of soluble and insoluble fatty 
acids, would serve to indicate the presence of such an adulterant. 
Cornwall (8th Report of N. J, State Board of Health, p. 195) regards 
the possibility of adulteration by cocoanut oil as a strong objection to 
the wash process and in this respect is followed by Moore (Jour. Am. 
Chem. Soc. 7, 188). 

Reichardt says (Arch, der Pharm. 13 Heft. 2) that the limits are 
too high. Kuleschofl" (Bull. Soc. Chim. 29, 17) on the other hand 
obtained a maximum in his experiments of 88-57 degrees, and cour 
eludes that they are too low. Riche (Jour. Pharm. Chem., Sept. 1880) 
finds the figures given to be correct. 



No. 24.] 



227 



Fleischmann (Fres. Zts. 17, 287) approved the principle, but finds t?ie 
maximum percentage of insoluble fatty acids should be set at 90 per cent. 

The method was adopted in the Paris Municipal Laboratory (Moni- 
teur Scientifique, 3, 11, 393) and is still in use there (Analyst 10, 198), 
the standard taken being 87-5 per cent insoluble fatty acids, the 
solidifying point of which should not be over 38 degrees C. 

The process is highly commended by Dr, Bell in his address on the 
occasion of tlie health exposition in London in 1884, but he says with 
truth that in working by it, it might be possible for 40 per cent of 
adulterations to escape detection in special cases, and hence we cannot 
as yet regard butter analysis as by any means perfected. 

On the other hand Ambuhl (Rep. Anal. Chem. 1, 171) speaks of the 
process as anti([uated and pronounces in favor of the Eeichcrt process 
to be described. 

Results by the process on fats and oils other than butter and the 
fat of farm animals are given by Dietzell and Kressner (Fres. Zts. 18, 
83}. The point made by them is that the vegetable oils as a rule yield 
very nearly the same results as beef fat, tallow, etc., about 95 per cent 
or over of insoluble fatty acids. 

A method has been proposed by J. West Knights (Analyst 5, 155) 
which is in effect a modification of this process. After saponifying, 
as usual, the insoluble fatty acids are precipitated as barium salts, and 
from this the fatty acids are separated by addition of an acid. Experi- 
ments with it did not impress one with favor toward it either on the 
score of convenience or of accuracy. It has met with but little ap- 
proval (Caldwell, 2d Report to K Y. State Board of Health, p. 524). 

The method used in this laboratory has been essentially that of 
Dupre, the fatty acids having been washed, as has been said with six 
or seven or even more installments of hot water (about 100 c. c. each 
time), rinsing off between each with about 25 c. c. of cold water. 
For the purposes of this investigation separate determinations were 
made on the acidity of each washing. 



The "Wash Peocess Results Obtai^sted iisr Laboeatort. 
Examination of Fats hy the "Wash Process." 

1268 Butter : ins< 

1358a Butter 88 

1359a Butter 88 

1359b Butter 87 

1359b Butter 87 

1384 Butter '. 88 

1507) T> ^. 4. n (88 

1 f-^^ \ Butter two years old , < r,o 

1547 Holstein 89 

Doubf ul : 

1337 89 

1468 90 

1469 91 

1470 90 

Oleomargarine : 

1303.... 94-85 

1314 95 



oluble. 


Soluble. 


-119 


5-319 


-5 


5-67 


•161 


6-114 


-164 


6^116 


•140 


5^514 


•28 


4^99 


•35 


4^93 


• 13 


4-61 


-91 


5^32 


•52 


4^305 


-24 


4^839 


• 39 


4-484 


-85 


0-38 


•34 


0-35 



228 



[Sekate 



1314 95-15 

1316 95-88 

1317 95-41 

1318 95-18 

1329 96-14 

1330 95-36 

1331 95-66 

1333 96-32 

1334 96 . 60 

1336 96-05 

1338 95-80 

1339 95-63 

1341 94-74 

1397 95-87 

1398 96-11 

1399 95-91 

1441 96-28 

1533 94-65 

1661 95-60 

1662 96-01 

1662 96-30 

1367, Beef fat | H'^f^l 

1368, Mutton fat 95-662 

1369, Lard • 95-668 






12 





39 





05 





37 





35 





86 





52 





24 





47 





42 





IG 





14 





56 





71 





38 





19 





37 





42 





28 


"6 


'ss' 





-275 





155 





-114 


0-035 



Results of Analysis of Commercial Samples of Oleomargarine. 




Number. 


Fat. 


Water. 


Curd. 


Salts. 


1269 ... 




9-21 




2-77 


1303 


85-96 
82-72 
86-34 
84-68 
84-93 
84-39 
85-92 
83-56 
84-97 
86-59 
81-18 
81-66 
74-81 
86-28 
86-24 
85-86 
80-70 
85-36 


8 

10 

9 

9 

10 

9 

9 

10 

9 

8 

10 

10 

11 

10 

7 

9 

10 

9 


87 

05 

31 

04 

21 

89 

29 

79. 

73 

68 

72 

41 

67 

10 

78 

91 

01 

57 




1 





1 







1 




72 

09 
74 
80 
29 
29 
91 
56 
10 
19 
87 
62 
75 
95 
31 
35 
66 
66 


4 
6 
3 
5 
4 
4 
3 
4 
4 
3 
6 
6 
11 
2 
5 
3 

IV 

< 
4 


45 


1314 


14 


1316 

1317 


61 

48 


1318 


57 


1329 


48 


1330 


88 


1331 


09 


1333 


20 


1334 


54 


1336 


62 


1338 


31 


1339 


77 


1341 


67 


1397 


67 


1398 


R8 


1399 


63 


1441 


41 

















No. 24] 



229 



Some abstracts from Hehner and Angell's work on this subject are 
herewith given. 

Table XX. 

(Results obtained by Hehner & Angell, p. 25.) 

Insoluble Acids m Genuine Emitter. 



Per cent. 


Per cent. 


Per cent. 


Per cent. 


Per cent. 


87-9 


87-1 


87-2 


87-5 


87-8 


87 


1 


87 


3 


86 


9 


87-6 


86-9 


87 


2 


86 


8 


87 


2 


86-8 


87-8 


87 


5 


86 


8 


87 


3 


87-1 


87-5 


87 


8 


87 


2 


86 


8 


87-2 


88-2 


87 





87 


3 


87 


3 


86-9 


86-1 


87 


1 


87 


3 


87 





87-5 


87-3 



Average, 87-24 per cent. 

Samples of Normandy Butter- genuineness doubtful. 



Per cent. 


Per cent. 


Per cent. 


Per cent. 


89-1 
89-6 


89-4 

88-7 


88-6 
88-6 


88-9 

88-7 



Table XXI— H. & A., p. 19. 
Adulterated Butter. 



Number. 


Water, 
per cent. 


Salt, 
per cent. 


Curd, 
per cent. 


Insoluble 

fatty acids, 

per cent. 


1.... 


15-6 


8-5 


0-41 


89-33 


2.... 


16 


2 


2 


9 


2 


57 


93-87 


3.... 


16 


5 


6 


9 


1 


1 


89-9 


4.... 


22 


19 


5 


68 


1 


02 


87-51 


5.... 


20 


94 


5 


6 


1 


8 


89-45 


6.... 


6 


6 


2 


6 


5 


08 


92-2 


7.... 


8 


9 


8 


4 


1 


2 


93-2 


8.... 


13 


68 


2 


2 


2 


79 


93-3 


9.... 


13 


1 


3 


5 


3 


4 


86-6 


10.... 


9 


95 


4 


08 


3 


8 


92-53 


11.... 


13 


90 


2 


91 


2 


32 


91-9 


12.... 


19 


6 


8 





1 


96 


87-4 


13.... 


4 


•08 


2 


33 


7 


•39 


91-79 



Microscopic appearances. 



Crystalline. 
Very crystalline. 
Spheroid crystal. 
Spheroid crystal. 
Spheroid crystal. 
Spheroid crystal. 
Spheroid crystal. 
Spheroid crystal. 
Crystalline. 
Very crystalline. 
Very crystalline. 
Very crystalline. 
Very crystalline. 



)i'M) 



[Srnatk 



'J'a 111 . !■: XXI — ( Continued) . 



Nutubor, 



14. 

15. 

10. 



Wilt or. 

JU'l' OOIlt. 



13-0 

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17.... 


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Many small crystals. 

(/rystalliiio. 

Mo distinct crystals, 

whole mass tlopolar- 

izod ll<,'lit. 
Si)hon)id crystal. 
Not riHionU'il, 
Crystalline. 



Taulk XXII-II. .^ A., p. 73. 
Shoii'ing th^ relative proportions of insohil'Io and ttohdh acids. 

Insolublo ui'ids. Solulilo acids e()rri>si>im(IiMj». 

80 })(.'r cont 8 • 88 por cent. 

87 por cent 7 • !)7 per cent. 

88 i>er cent 7 • 00 por cent. 

80 per cent (> • 1 5 por cent. 

80 • T) per cont T) • 00 l)cr con t. 

Taiu.k XXIII— 11. i^ A., p. 70. 
Talde 1 — Resul/s ofanali/sis of animal fats t>y Bell. 



DKSCRirTlON OK SAMrLE. 



Mutton snot. 

Beef suet 

Fine lanl 

Drii^ping (commercial) . . . 
Mutton dri]>piug (genuine) 



Spooilio prnvity 

at 100 (U'uroos 

Fuhr. 



003-83 
003-73 
003 - 8-t 
004-50 
903-07 



Porcoiitatjo of 
lixotl fativ acids. 



95-86 
05-91 
90-30 
94-07 
05-48 



Taiu.r XXIV. 

Results on fats other tlan butter, obtained by the process of Ilehner lO 

A II yell. 

Nanu" of fat. I'or cent iiisol. acids. Authority. 

Palm oil 95-0 Dietzell & Kressner. 

Raposeeil oil 95-0 Diet/.ell & Kressner. 

Iv^vpeseed oil 05 - 1 4 Benseman. 

Poppy oil 05-38 Dietzoll & Kressner. 



No. 24.] 



231 



Table XXlU — {Co7itinued). 



Name of fat. 

Benne oil 

Benne oil 

Olive oil ^ . 

Olive oil 

Almond oil 

Pat from'cow's milk 

Cottonseed oil 

Peanut oil 

Cacao fat from Maracaibo beans 

From Caracas bean 

From Trinidad bean 

From Porte Plata 

From Machala Quayaquila 



30l. 


acids 


Authority. 


95 • GO 


Dietzell & Kressner 


95 


8G 


Benseman. 


94 


03 




95 


43 


Benseman. 


94 


02 




87 


77 


Benseman. 


95 


75 


Benseman. 


95 


86 


Benseman. 


94 


59 


Benseman. 


95 


31 


Benseman. 


95 


G5 


Benseman. 


95 


44 


Benseman. 


95 


24 


Benseman. 



Dietzell and Kressner, Fresenius Zeitschrift fiir analytische Chemie, 
vol. 18, page 83. 

Benseman, Kepertorium der analytischen Chemie, vol. 11, page 1G5. 
, Archiv der Pharmacie, vol. 9, 1878, page 134. 

The following results were obtained in the laboratory ; 

The first nine of these samples with one exception were from Mr. 
J. B. Dunham, of Almoral, Delaware county, Iowa, and in every case 
were accompanied by affidavits stating that the sample was to his own 
knowledge genuine butter obtained from cream of cow's milk without 
any admixture of foreign fat, coloring or salt. The sample starred 
was from Schock and Bolender, Orangeville, Illinois, and was accom- 
panied by an affidavit to the same effect, but stating that the sample 
was colored. They will be called for reference affidavit samples. 

In the following tables the analyses bracketed are on the same 
sample ; those numbered are on different samples from different 
sources. 

The following fifteen samples are of known purity, beinf made 
directly from cream either in the laboi-atory or by the inspector. 






[Senate 






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No. 24.] 



233 



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[Sen. Due. No. 24. J 



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No. 24.] 



235 






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236 [Senate 

In the analysis of the marine oils much difficulty was experienced 
in obtaining constant results. It was necessary to use wax to collect 
the insoluble fatty acids, and on drying the acids the presence of a 
substance was observed which attached itself to the sides of the flask 
and was evidently of a non-fatty character. The oils are of unknown 
composition and contain unsaponifiable matter. Further investigation 
of this subject would doubtless lead to interesting results. 

The Reighert Process. 

The publication of the results of Hehner and Angell's investiga- 
tions as to the constitution of butter fat naturally stimulated a search 
for other methods of analysis. Eecognizing the fact that the soluble 
acids of butter were also the volatile ones, attempts were made in this 
direction, viz. : to determine the volatile acids by distillation, and in 
this way to get data from which safe conclusions as to the character of 
the fat could be drawn. (Lechartier, Perkins, Analyst 4, 143). The 
path in that direction seemed to be blocked by the fact already re- 
corded by Hehner and Angell, that however far the distillation was 
carried, some butyric acid still remained in the retort. 

Eeichert conceived the idea that it was unnecessary to attempt to 
distill all the fatty acids over, but that by taking a definite amount of 
the fat every time, saponifying with the same quantities of alcohol, 
evaporating, diluting and acidifying with the same amounts of water 
and acid and finally taking the same amount of water and acid and 
finally taking the same amount of distillate, a sufficient uniformity of 
results might be obtained on which to base an opinion. 

The result Avas a process which, though arbitrary in every detail is 
practicable and counts among its advocates many skilled and careful 
chemists. The process (Fres. Zts, 18, page 68) consists in weighing 
out 2-5 grammes of fat in a flask of 150 c. c. capacity (Erlenmeyer's 
form preferred), saponifying by one gramme of caustic potash in 20 
c. c. of 80 per cent alcohol, evaporating off the alcohol, dissolving it 
in 50 c. c. of water, and adding 20 c. c. of dilute sulphuric acid 
(1 to 10), The mixture is then distilled, platinum spirals or pumice 
stone being introduced to prevent explosive ebullition, the distillate 
being passed through a filter as it drops into the receiving flask. The 
first portions of the distillate are returned to the original flask and 
the distillation is then kept up until 50 c. c. have passed over. The 
acidity of tliis distillate is then determined by means of a tenth nor- 
mal solution of caustic soda, and the results are expressed in the num- 
ber of c. c. of this dilute alkaline solution used. Butter fat was found 
to require 13 to 15 c. c. when thus treated, while all other fats showed 
much less, oleomargarine and beef fat, etc., requiring under one c. c. 

It is necessary to run through a blank test with the chemicals in- 
tended to be used as they frequently contain impurities which affect 
the result. This constant quantity being found, the proper deductions 
can be made as long as the stock lasts. 

Another point not very strenuously insisted upon by Reichert, though 
regarded as essential by some who have examined the process, is that 
the alcohol should be completely driven off after saponification (Corn- 
wall, 8th Eeport, N". J. State Board of Health, page 195). 

The following are the results upon which the method and conclu- 
sions of Reichert are based. 



No. 24.] 237 



Name of sample. 

Butter 


Table 


XXV. 


n 
cb. cm. lo Na < 

14 


3H. 
5 


Butter 






14 


05 


Butter 






13 


75 


Butter 






14 


3 


Bntter 






14 





B u tter 






14 


4 


Butter 






14 











13 


'>5 


Butter 






13 


s 








14 


05 


Butter 






14 


'>0 








13 


00 


Butter 






13 


40 








10 


50 


Oocoanut oil 






.q 


70 




05 


Lard 


30 




'>5 


Rapeseed oil 


25 



The process was subjected to further trial in the hands of its author 
by appljing it to various mixtures of butter with foreign fats. In the 
lirst case lard was used, with the following results : 



Butter. 
Lard . . 



Per cent. 


Per cent. 


Per cent. 


Per cent. 


Per cent. 


Per cent 





20 


40 


60 


80 


100 


100 


80 


60 


40 


20 






c. c. ToNaOH .3 3.1 5.9 8.5 11.5 14.3 



In the second case a mixture of the following composition was used 
to mix with the butter : 

Per cent. 

Lard 50 

Kidney-fat 30 

Rapeseed oil 20 



100 



The results obtained were as follows : 

Pr ct. Pr ct. Pr ct. Pr ct. Pr. ct. Pr ct. Pr ct. Pr ct. Pr ct. Pr ct. Pr ct. 



Butter 

Mixture 



. 100 


10 
90 


20 
80 


30 

TO 


40 
60 


50 
50 


60 
40 


70 
30 


80 
20 


90 
10 


100 



n 
c. c. 10 Na OH.. 


.2 


1.65 


3.15 


4.6 


5.9 5 


7.3 


8.9 


10.15 


11.55 


13.0 


14.5 


c. c. -^NaOH.. 


.2 


1.65 


3.15 


4.5 


6.10 


7.45 


8.75 


10.20 


11.60 


13.2 


14.5 


Average , . . 


.2 


1.65 


3.15 


4.55 


6.02 


7.37 


8.82 


10.17 


11.58 


13.1 


14.5 



The formula given by Reichert for the calculation of the percentage 
of Butter fat present in a mixture is B = (7.30±0-24) (n-0-30) in 
which B = percentage of butter present and w^^number of c. c. of tenth 
normal soda used. 

He allows a minimum of 12-5 c. c. for the poorest butter. 



238 [Senate 

In connection with the Reichert process the observation of Duclaux 
(Ann. Chim. Phys. (5) 2, p. 333) is pertinent. He found that if a 
liquid containing any fatty acid be distilled, each successive fraction 
contains an amount of acid practically constant in proportion to the 
total acid present for the same fraction, but varying according to the 
nature of the acid employed. Thus if one-eleventh of a solution of 
butyric acid is distilled off, it will contain 16-4 per cent of all the acid 
present. Another point brought ont by Duclaux in this investiga- 
tion was that contrary to expectation the more volatile acids, when 
free from water, were slower in coming over. Thus only 5-9 per cent 
of the total acetic acid present makes its appearance ' in the first 
eleventh of the distillate as against 16-4 per cent for butyric acid as 
quoted above. Yet pure acetic acid boils at 119 degrees 0., while pure 
butyric acid boils at 1G3 degrees C, isobutyric acid boiling at 154 de- 
grees C. Taking the figures given by Duclaux as a basis, the distillate 
in the Reichert process should contain 83 to 89 per cent of the whole 
amount of butyric acid present. It is, however, possible that the 
presence of the oily fat acids may have some modifying influence. 
Duclaux found that the presence of glycerine had some influence on 
the proportions of acid obtainable in the different fractions, and that 
alcohol made the first fractions much weaker in acids, a reminder of 
the importance of completely removing the alcohol from the soap after 
saponification has been effected. Twelve c. c. of the soda solution by 
this process would indicate 4-224 per cent of butyric acid, 14 c. c. 
represents 4-928 per cent. 

The method has experienced little or no modification of importance 
since it was first proposed. The proposition of Meissl (Din^l. Polyt. 
Jour. 233, p. 329) is almost the only one. This consists in taking 
double the amount of butter and reagents proposed by Reichert and 
distilling off 110 c. c. instead of 100 c. c, which would correspond with 
the 50 c. c. of distillate by Reichert. The alcohol he used is also some- 
what weaker (70 per cent instead of 80 per cent). His results are 
comparable with those of Reichert. The lowest figure usually obtained 
with genuine butter he gives as 24 c. c. (12 of Reichert). 

Munier in testing the method modified it by using much less alcohol 
in the saponification, and adding phosphoric instead of sulphuric acid 
(Fres. Zts. 21, p. 394) besides apparently using a different metliod of 
removing the alcohol. He calls these modifications unessential, but in 
this respect some other chemists do not agree with him. (Reichard, 
Arch. Pharm. 222, 393 ; Sendtner, Archiv. fur Hygiene, 1883, p. 137 ; 
Wagner's Jahresber. 29,979 ; Cornwall, 8th Report, K J. State Board 
of Health, 195.) His results ranged from the very low figure 9-2 c.*c. 
for December butter to 12-4 for the warmer months. His conclusion 
naturally is that R*nchert's figure is too high. 

On the other hand Beckursts finds them if anything too low (Pharm. 
Central H. 1883, 557). Ambuhl [(Repert. Anal. 1,171, Wagner's 
Jahresber. 27, p. 839) also obtains figures somewhat higher than 
Reichert. 

Reichard's figures (Arch. Pharm. 222, 93) range from 13-8 to 14-7 
c. c, with an average of 14-16. 

Sendtner (Loc. cit.) gives as the lowest permissible figure for genuine 
butter 24 (12 of Reichert), Meissl's process being used. Further 



No. 24.] 239 

examination would be necessary if 23 degrees or 23-5 degrees c. c. 
were obtained, as the fat might be an exceptional kind of butter fat. 

Besides the chemists already mentioned Medicus and Soberer (Fres. 
Zts. 19, p. 159), Hanssen (Inaug. Diss. Erlaugen 1882), Eisner (Praxis 
der Nahruugsmittel chemikers, 1880), Caldwell (Second Report, JST. Y. 
State Board of Health), A. H. Allen (Analyst 10, 103), McCay (Chem. 
News 50, p. 151) and others have expressed their approval after test- 
ing it. 

The experiments of Medicus and Scherer indicate that there is some 
tendency in melted butter fat to " stratification," the lower layers show- 
ing a little less by the Reichert process than the upper. 

Hehner objects to the process on the ground that it serves only to 
estimate a part of the substance present (Analyst 10, 105). Its arbi- 
trary character constitutes a serious objection to dt in the estimation 
of many. . 

Bischoff (Eulenberg's Handb. off- Gesundeitsw. 2, p. 509) asserts 
that with neither Reichert's or Koettstorfor's process has been able to 
obtain sufficiently concordant results to take them into court. 

In experimenting with the process on butters and other fats and oils 
we have obtained figures confirming those of Reichert. But we have 
pushed it further in order to test the value of a distillation process. 
After taking off the first 50 c. c. of a distillate and titrating, 50 c. c. 
more water was added to the contents of the fl,a8k, and another 
50 c. c. distilled off, titrated, another 50 c. c. added and again dis- 
tilled, and so on until the acidity of the distillate was too small to be 
of importance. 

Accoi'ding to Duclaux's experiments, if the liquid in the flask consisted 
only of butyric acid and water, the third or fourth 50 c. c. would bring 
over practically all of the butyric acid, of which the first distillate 
would contain about 86 per cent. In practice there was in the retort 
volatile acids other than butyric, the glycerine resulting from the de- 
composition of the fat, the non-volatile fatty acid and potassium sul- 
phate besides free sulphuric acid, and these substances, one or all, modi- 
fied the results. Usually five to nine distillations were necessary before 
the distillate was practically free from acidity, and the first distillate 
contained about 80 per cent of all the acid obtained, reckoning it all 
as butyric acid. Besides this a certain amount of solid fatty acid 
made its appearance in the condenser in most cases. Thus far we 
have been unable, for lack of opportunity, to determine the character 
of this fatty acid, but hope soon to do so. The results agreed very 
well with those obtained by the washing process. 

Medicus and Scherer obtained the following results on various oils : 

n 
Name of oil. cb.cm \o Na OH used. 

Olive oil .3 

Palm oil .5 

Benne oil .35 

Rapeseed oil (desulphuretted) .4 

Rapeseed oil (pure) .3 

Lard -2 



The following results were obtained in the laboratory 



240 



[Sekate 



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No. 24.] 



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243 



[Senate 



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No. 24] 



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244 



[Senate 



Variations 


of p7'ocess — (Continued). 










1| 
It 
< 


o oi 
6 3 
d 




c. c. — Na OH used for each dis- 
" tillate of 50 c. c. 




1. 


2. 


3. 


4. 


5. 


Orange county butter 

Orange county butter 

Orange county butter 

Orange coumy butter 

Orange county butter 


2.425 
2.500 
2.500 
2.500 
2.500 


1.50 

1.50 

.50 

.50 

.25 


.50 
.50 
.50 
,50 
.25 


10.1 

9.85 
14.05 

13.80 
12.55 


3.8 

3.55 

1.05 

1.35 

1.35 


.95 
2.45 
.45 
.45 
.40 


.4 

.75 

.4 

.4 

.3 


*"".5 

.3 

.3 

. .5 



The Koettstorfer Process. 

Inasmuch as the experiments of Hehner and Angell had demon- 
strated that butter fat contained a large proportion of the fatty acids 
that have a low combining weight, it occurred to Koettstorfer that 
the combined fatty acids of butter fat ought consequently to require 
more alkali to combine with them than the combined fatty acids of 
most other mixtures of glycerides which might be used as a substitute 
for butter. The result was the process known by his name (Fres. Zts. 
18, page 199). 

For instance, the combining weight of butyric acid is 88, that of 
stearic acid is 284. Each of these amounts will neutralize 56 parts of 
caustic potash. One hundred parts of butyric acid will therefore 
neutralize about three times as much potash as one hundred parts of 
stearic acid, and a mixture of the two will neutralize the more potash, 
the larger the proportion of butyric acid. As palmitin, stearin, and 
olein which predominate among the glycerides of insoluble fatty acids 
of butter fat have nearly the same combining weights, and on the 
other hand butyrin is the predominating glyceride of the soluble acids 
present therein, a prior conclusion would favor the correctness of 
Koettstorfer's supposition. 

The process is described (Loc. cit.) as follows : 

Weigh out one to two grammes of the pure fat in a tall beaker of 
about 70 c. c, capacity, and 25 c. c. of standardized alcoholic potash 
solution and warm it on the water bath with stirring until the fiit is 
saponified. Cover with a watch glass and allow it to stand hot some 
fifteen minutes" longer. Stir for a moment, add a few drops of phenol- 
phthaleine and determine the excess of potash present by titration with 
standardized solution of half normal hydrochloric acid. The amount 
of potash used less that neutralized by the hydrochloric acid gives the 
amount neutralized by the acids of the fat. 

Koettstorfer remarks that the alkalinity of an alcoholic solution of 
potash is slightly diminished by heating in the air in consequence of 
oxidation of the alcohol, and resulting formation of acid, hence the 
strength of the alkaline solution should be determined under the same 
conditions as are produced in the actual test. The use of sulphuric 
acid instead of hydrochloric is objectionable as the potassium sulphate 
which is formed in titration being insoluble in the alcohol used ob- 
scures the final point of neutralization. 



No. 5i4.J 245 

The results arc expressed in the number of milligrammes of caustic 
potash required by one gramme of the fat. The figure for butter 
ranges between 'Z'Zl and 232 ; for beef fat, oleomargarine, etc., it is 
195 to 197. 

Allen (Analyst 4, page 162) has proposed that the figures should be 
divided into ot!- 1 the combining number of cautics potash, thus giv- 
ing the combining number of the fats present. Expressed in this way 
the figure for butter would be about 247-1, and for beef fat, lard, etc., 
about 28G. 

The suggestion, however, has not been very generally adopted. 

Koettstorfer applied his process to a number of samples of butter 
and other fats and obtained the following results : 

Table XXVII. 

Name and source of sample. ^"^ "'• '■' *^ <^I1 P^r 

'■ gm. required. 

Butter from neighborhood of Fiume : 

1 227-3 

2 227-2 

3 225-7 

4 232-5 

5 220 - 1 

222-2 

7 225-5 

8 221-8 

9 229 -G 

10 231-3 

Melted butter from known source and purity : 

September 221 • 5 

October 224-4 

November 223-3 

Beef tallow melted in laboratory .... 196 - 5 

(.'ommercial suet 196 • 8 

Pig kidney fat melted in laboratory 195 - 8 

Pig fat from unsmoked bacon 195 - 7 

Common lard (probably American) 195-4 

Mutton tallow melted in laboratory 197-0 

Olive oil 191-8 

Rapeseed oil 178-7 

*Melted butter (commercial) 226 - 7 

*Melted butter (commercial) 214 • 1 

First quality Vienna oleomargarine from maker Sarg 195-8 

Butter from Halle 228-0 

liiitter from Carinthia. . . : 224-2 

Butter from Milan 229-0 

Commercial sample, Fiuinc 227-5 

Commercial sample, Fiume 229-5 

30. Commercial sample, Fiume 231-3 

Melted butter from Carinthia 224-2 

Butter from Krain 233 - 



*Ofteu adulterated with lard. 



^*4<.> [Sen All; 

Dr. Koottstorfor's rtSsisUiit, Untchij, obtuined tlio folli»\\ ini; 
results on coiuinorcial suiiiplos of known {nirity obtainod 
in Kiunio : 

1 a;3i • 1 

3 liU'O 

3 337-6 

4 338-7 

The following tests were made after the butter had been allowed to 
stand for six weeks in the laboratory in order to note the ellect of 
rancidity : 

Frosh. liiiiioid. 

Sample 9 :^2[)-(\ )i2S'l 

Siunple 10 331-3 339-9 

Finest Vienna butter from ^loll, price 100 llorins for 100 Kg. 331 • 7 
Ordinary butter from s:une source, price l'>8 llorins for 100 

Kg..'. 300-7 

Commercial sample, Fiume 334-3 

Commercial sample, Fiume 11)7-3 

Commercial sam[)le, Fiume 197-7 

Butter from Milan 193-5 

Examination of a sample which separated into a solid and a fluiil 
portion : 

Solid portion 331-8 

Fluid portion 335 - 

The following figures are calculated : 

Stearin 188-8 

Olein 190.0 

Palmitin 308-0 



A moditication is proposed by Becker (Oorr'bl'tt ver. Anal. Chem. 
3, 357), to avoid the ditliculty attendant upon keeping the alcoholic 
solution of potash. A standard aqueous solution of potash is kept for 
iise, and aleoiiol is added only at the time the test is made. 

The process was examined by Wigner, (Analyst 4. 18v) who gives it 
a qualitied approval, lie tinds that tlie carbonic acid of the laboratory 
inevitable in the proximity of the tlame of lamps may interfere with 
the results. The potash used may act on the ghiss and atfect the 
results. An excess is always necessary. The process he finds useless 
•with old samples of butter or other fats Avhich have been rejieatedly 
heated and cooled. It is however in his estimation a good auxduiry 
test. 

A modified form of the method apparently worked out independent 
of Koettstorfer was proposed by Perkins. (Analyst 4, ]>. 143). It 
consists in saponifying, acidifying with oxalic acid and distdling oil 



No. 2'I.J 247 

tli(! voliiiilo faifcy ;u'A(\n winch uro titrated Hopanitcly. The iriHoliihlo 
I'lttty ucidrt after washing are diSKolved in alc(4iol, and their ueidity 
determined hh above deseribed 

Methods depending on the same principle liave been proposed for 
other examinations of fats by .Scliepper and (jleitcl (Uingler, 245, j). 
295) Ilausman (ib. 240, p. 02) Groeger(ib. 244, p. SO.'i and 240 p. 280) 
and Zulkowsky (P,er. D. Ohem. Ocs. 10, p. 1140 and 1315). 

The test has been and is still u.scd in the Paris Municipal Laboratory 
(Monit. Sci. [;}J 11, j). 303 and Analyst 10, p. lOS) as a preliminary test. 
l\be limit there taken is 221; below that figure further examination is 
re^iuired. 

As regards the working of this process, although apparently so 
simple in theory and mode of execution, it has been found to yield 
ycry variable results unless great care is exercised. The weakening of 
the potash by its action on the glass can apparently Ije avoided by 
moderate care in selecting the glass ware. ^I'lie danger from this 
source appears to be slight so far as our experiments have indicated. 
The danger of absor[)tion of carbonic acid from the air, and that of 
loss of butyric acid as butyric ether during saponfication appears to 
fall into the same category. They seem to be avoidable where only 
moderate care is used. 

The danger of incomplete saponification, through the use of insuffi- 
cient amounts of ^wtash, or giving it too little time, is probably one 
important reason for irregularity of results. The most constant 
results have been obtained by us on evaporating the alcohol entirely 
off, dissolving and then titrating. Another, probaljly the most fruit- 
ful source of the anomalies presented by this process, is the point 
alluded to by Koettstorfer himself : the possible oxidation of the 
alcohol under the conditions produced, to which might l^e added the 
possible oxidation of the fat or oil itself. We have observed that cer- 
tain oils and fats, especially the marine oils, afford results of the most 
variable character. 

It does not seem unreasonable to suppose that if the alcohol contains 
fat or a soap of the fat readily oxidizable, that both will experience 
oxidation, in the case of the alcohol in larger proportions than under 
other circumstances. This, however, is for the present only an hy- 
pothesis ; wo hope to be able to make some experiments which may 
throw light on the point. 

A peculiar point has been noticed in connection with this process 
that when the titration is finished in an alcoholic solution, dilution 
with alcohol does not disturb the neutrality of the solution whereas, 
on diluting with water, the liquid invariably shows an alkaline tinge.- 
It probably arises from a partial decomposition of the soap into an acid 
soap and free alkali, the change which ordinarily takes place in wash- 
ing with soup.. 



248 



[Sen AT K 



The following results iire by A. U. Alien uiul E. Valenta as indi- 
cated by initial: 



Koettstorfer process. 

Name of oil. Mg. KOH per j 

Olive oil 191-7 

Olive oil 191-196 

Cotton-seed oil 195 • 

Cotton-seed oil 191-196-5 

Palm oil 202-203-5 

Palm-nut oil 270-275 

Palm-nut oil 247-6 

Benne oiL 190 

Sweet almond oil 194-7-19C 

Linseed oil 189-195 

Rape-seed oil 177 

Eape-seed oil 175-179 

Cocoanut oil 257-3-268 

Cocoanut oil 270-275 



Peanut oil 191 

Apricot-seed oil 192 

Bank cress oil 174 

Pumpkin-seed oil 189 

Oil-cake oil 188 

Eull oil 186 

Castor oil (1st pressure) 181 

Castor oil (2d pressure) 181 



Castor oil 176-178 

American bone oil 190 • 9 

Goose grease (melted in lab.) . . . 192-6 

Lard 195-5-196-6 

Lard 195-4-195-8 

Cod liver oil 213-2 

Tripalmitin 208-8 

Tristearin 189-1 

Triolein 190-4 

Tributyrin 557-3 

Drippings 196-5-197 

Tallow 196 

Horse grease 199 

Lard oil 191-196 

Niger-seed [oil 189-191 

Whale oil 190-191 

Seal oil 191-196 

Cod oil 182-187 

Herring oil 186-187-5 

Sperm oil 130-134-4 

Dugong oil 184 - 2 

Shark oil 84-5 



Fatty acids. 

203 V. 
A. 

203-9 V. 
A. 

206-5-207-3 V. 
A. 

265-8 V. 

199-3 V. 

V. 

A. 

V. 

A. 

270-7-275-5 V. 

A. 

V. 

V. 

V. 

V. 

V. 

V. 

V. 

V. 

A. 

V. 

V. 

V. 

A. 

V. 

A. 

A. 

A. 

A. 

A. 

A. 

A. 

A. 

A. 

A. 

A, 

A. 

A. 

A. 

A. 

A. 



No. 24] 249 

Tho following results wore obtained in the luhonitory and arc all 
duplicate determinations on the same samples which were examined 
by the wash and Reichevl process : 

Butters. 

Mg. KOIl per gm. 

9 
2 

1 
6 



Creamery, August, 1885 223 

Gathered cream, August, 1885 (colored) 221 

Dairy, August, 1885 224 

Dairy, October,"l885 230 

Creamery, October, 1885 224 

Dairy, November, 1885 221 

Creamery, November, 1885 220 

Creamery, December, 1885 224 

Dairy, December, 1885 221 

Jersey Butter (sweet cream) 230 

Jersey Butter (sour cream) 231 

Holstein butter (sour cream) 221 

Ayrshire butter (sweet cream) 224 

Native butter (sweet cream) 225 

Devon butter (sour cream) 222 

Butter, native upland 228 

Same with gelatin 228 

Butter, native upland 220 

Same with gelatin 221 

Butter, native lowland 232 

Same with gelatin 231 

Butter, Dutch lowland 227 

Same with gelatin 226 

Butter, lowland pasture 225 

Same with gelatin 225 

Kancid butter 223 

Same sample deodorized 219 

Insoluble fatty acids of butter 214 



7 

7 

4 

15 



9 

75 

2 

1 

9 

4 

6 





3 



1 

1 

1 



45 

25 



Oleomargarine, etc. 

Oleomargarine 188 • 65 

Oleomargarine made by Dr. Clark ... 191 . 6 

Butter color 183-55 

Butter color (color extracted) 188 • 6 

Animal fats and oils. 

Mutton suet 203-25 

Beef suet 199-2 

Lard 195-85 

Bear's fat 199-6 

Dog oil 193-9 

Horse oil 191-05 

Lard oil : . . . 206-0 

Olein..'. 189-25 

Oleic acid, 192-4 

[Sen. Doc. No. 24. J 32 



250 [Senate 

Mg. KOH per grm. 

" Oleinic " acid 175-8 

Butyric acid G25-75 

Stearin 190-7 

Japanese wax 212-95 

Beeswax 7-0 

Vegetable fats and oih. 

Linseed oil 177-9 

Linseed oil r. . . . 195-2 

Corn oil 183-2 

Cotton-seed oil (1) 162-0 

Cotton-seed oil (2), summer 190-75 

Cotton-seed oil (3), summer 180 • 3 

Cotton-seed oil (4), winter 193-05 

Cotton-seed oil (5) 191-2 

Benneoil (1) 185-3 

Benne oil (2) 199-45 

Benne oil (3) .• 192-4 

Rape-seed oil (1) 163-95 

Rape-seed oil (2) 170-45 

Rape-seed oil (3) 183 

Olive oil (1) 183-4 

Olive oil (2) , 183-95 

Olive oil (3) 185-2 

Mustard-seed oil (1), English yellow 167-65 

Mustard-seed oil (2), refined •. . . 164-55 

Mustard-seed oil (3) 173-9 

Sweet almond oil (1) 184-95 

Sweet almond oil (2) 187-9 

Castor 175-7 

Palm (1) 195-75 

Palm (2) 196-6 

Cocoa butter (1) 188-85 

Cocoa butter (2) ■ 199-8 

Muskat butter 167 - 65 

Cocoanut oil (1) 249-7 

Cocoannt oil (2) 250-3 

Sample 2 washed (3) 246 - 2 

Bayberry tallow 203 - 3 

Poppy oil 192-8 

Marine fats and oils. 

Porpoise jaw oil 143 - 9 

Porpoise jaw oil (skimmed, etc.) 253 • 7 

Porpoise jaw oil (skimmed, etc.) 272 - 3 

Black-fish jaw oil 197-3 

Black-fish jaw oil (skimmed, etc.) 290.0 

Sea elephant oil ^00 . 5 

Seal oil 20?-5 

Porpoise body oil 1 95 . 95 



No. 24. J 251 

Mg. KOH per grtn. 

Shark liver oil 44-95 

Menhaden oil (1) 183-95 

Menhaden oil (2) 191-55 

Spermaceti 15J, - 

Cod liver oil 194-7 

Eesults of variations of treatment of cottonseed oil of which an 
exact gramme was taken : 

Treatment of solution. Mg. KOH per grm» 

Heated until clear ' 155 • 

Evaporated to dryness 189 - 

Evaporated to dryness and diluted with water 160-7 

Evaporated to dryness 189 • 3 

Evaporated to dryness 193-3 

Different sample : 

Heated until clear 178 - 

Heated until clear 171 - 8 

Heated until clear 175-6 

Heated until clear and diluted with water. 168 • 3 

Saponified for five minutes 184-2 

Evaporated to dryness 191 - 7 

Evaporated to dryness 194-1 

Heated until clear 149 - 9 

Saponified for five minutes , 189 - 4 

Evaporated to dryness 194-0 

Determination of free fatty acids. 

Grms. of Na OH Calculated to 
Name of fat. required to neutra- butyric acid. 

lize 100 grms of fat Per cent. 

Porpoise oil -119 -2618 

Gathered cream butter -141 -31 

Jersey butter -038 -08 

Holstein -089 -196 

Ayrshire -069 . -153 

Native -072 -1584 

Devon -029 -0638 

Elephant fat -328 7-216 

(Stearic acid) 23-29 

The Hull method. 

It was observed by Baron Hiibl that almost all the fats so far as our 
present knowledge of them extends, consist of glycerides of members 
of three groups of fatty acids viz : 

1. "The acetic," of which butyric and stearic acid may be taken as 
examples. Cq Hon O2 . 

2. " The acrylic," of which oleic acid is the most important. Cu 

H2n-2 D2 . 

3. " The tetrolic" the principal member of which is linoleic acid. 

On H2n.4 O2 . 



252 [Senate 

The behavior of these series towards halogens (iodine, bromine or 
chlorine) forming what are called addition products is as follows : 

1. The acetic series unites with none. 

2. The acrylic series with two atoms, e. g. G^ H 2n-2 I2 O2 . 

3. The tetrolic series, with four atoms. Cn H2n.4l2 O2". 

The proportion of the different glycerides in the "fats and oils of 
commerce varies within comparatively narrow limits, and if we deter- 
mine the amount of iodine for instance, that a fat will take up and 
form the above compounds, that amount should be tolerably constant 
for other samples from the same source and nature. Fats containing 
only glycerides ot the acetic series should absorb no iodine, while those 
containing glycerides of the acrylic and tetrolic series should absorb 
iodine in proportion to the amount of those glycerides which they 
contain. Hiibl preferred to use iodine for the purpose and worked 
out a process by which its combination with the fatt}' acids could be 
easily regulated. The process is as follows (Dingier Polyt. Jour. 253, 
page 281): Twenty-five gramme of iodine are dissolved in 500 c. c. 
of strong alcohol (95 per cent), 30 grammes of niercuric chloride are 
also dissolved in 500 c. c. of alcohol of the same strength, and the 
solutions are mixed and allowed to stand for some time. The solution 
is standardized by a solution containing 24 grammes of hypo-sulphite 
of sodium per liter. Then the fat is weighed out in a flask in pro- 
portions depending upon its character: 

For drying oils, 0-2 to 0-3 grammes. 

For non-drying oils, 0-3 to 0-4 grammes. 

For fixed fats, 0-8 to 1-0 grammes. 

It is then dissolved in 10 c. c. of pure chloroform and 20 c. c. of 
the iodine reagent run in, mixed by agitation and the mixture allowed 
to stand. If it decolorizes in a short time more of the reagent must 
be added so as to keep the iodine always in excess, and the color of the 
mixture should indicate such excess even after one and one-half to 
two hours standing; 10 to 15 c. c. of potassium iodine solution (10 per 
cent) is then added and 150 c. c. of water, and the amount of iodine 
unabsorbed by the fat is determined by the solution of sodium hypo- 
sulphite with the aid of starch paste in a manner well known in all 
laboratories. By deducting from the total amount of iodine used the 
amount found to remain unabsorbed, it is found how much iodine 
was taken up by the fat. The results are expressed in the number of 
grammes of iodine absorbed by 100 grammes of the fat. This, Hiibl 
calls the iodine number for that fat. 

The theoretical considerations of Hiibl are Avell sustained by the 
results of experiment, e. g., pure oleic acid should theoretically have 
an iodine number of 90-07. The mean of four experiments showed 
90-1. 

The process was examined some months since by Mr. Moc-e (Chem. 
News, 41, page 172; Am. Chem. Jour., 6, page 416), and Mr. Moeller 
(School of Mines Quarterly, 6, page 276). The results obtained agree 
essentially with those of Hiibl. They, together with other more 
recent determinations are given in the table. 

The process has as yet received less attention apparently than it 
merits ; it is however, comparatively new. 



No. 24.] 253 

For mixtures of fats or oils differing greatly in their ''iodine num- 
bers," the process is of great service as an adjunct in the examination ; 
where the iodine numbers come nearer together its value is somewhat 
lessened, though in conjunction with other tests, it may throw 
much light on the composition of the fat. For purposes of calcu- 
lation in the ease of mixtures of two fats Hiibl gives the formula 

X = 100 i=?^ 
m— n 

In which X is the percentage of one of the fats present ; m the 
iodine number of x ; n the iodine number of the other fat ; I the 
iodine number of the mixture. 

Morawski and Demski (Dingl., 258, page 39) applied the process to 
the fatty acids separated from the fat by a process essentially that of 
Hehner and Angell. The solution in chloriform they regard as un- 
necessary. 

The following results were obtained by Hiibl : 

Table XXIX. 
Linseed oils. 

Fattt Acids. 
Name and origin of fat. Iodine No. Melt at, deg. Solidify at, deg. 

Oil fifteen years old 156 17 13-5 

Upper Austria, 1 157 

Silesia 158 

Upper Austria, II 159 17-5 13-5 

Hungarian commercial 160 IG • 5 13-0 

Hemp oil. 
Hungarian commercial 143 - 

Walnut oils. 

Pressed in Vienna .. .■ 142 20-0 16-0 

Obtained from Bavaria 144 

Pojjpy oils. 

From Gounelle, Marseilles 135 19-0 IG • 

Obtained from Germanv, 1 136 

Obtained from Germany, II 137 22-0 17-0* 

Pumphin-seed oil. 
Crude oil of Hungarian origin 121 28-0 24-5 

Sesnme oils. 

From Gounelle, Marseilles 105 24-5 21-0 

Vienna commercial, I 106 

Vienna commercial, II 107 27-0 23-0 

Vienna commercial, III 108 26-5 23-0 

Pedunt oils. 

From J. Stettner, Trieste 101 28-5 24-7 

Vienna commercial 105 27-0 23 -O 

Obtained from Hungary 133 20-0 15-7 



254 



[Senate 



Cotton-seed oils. 

Name and origin of fat. Iodine No. 

Obtained from Marseilles 105, 

Obtained from J. Stettner 106 

Obtained from Hull 108 

Rape-seed oils. 

Vienna commercial, I 97 • 

Vienna commercial, II 98-0 

From Silesia 98-1 

Oil fifteen years old 100 

Vienna commercial, III 100 

Crude Hungarian 100 

Crude Hungarian 104 

Crude Hungarian 105 

Crude Hungarian horse radish 105 

Apricot-seed oils. 

From J. Stettner, Trieste 102 

From the Imperial Court Apothecary : 

Fresh pressed 99-8 

Pressed in Vienna 99-1 



Fatty Acids. 
Melt at, deg. Solidify at, aeg. 

38-0 34-0 

35-0 30-0 

32-0 27-5 



21.5 



20-5 
18-5 



14-0 



14-0 



12-0 
10-5 



5-0 



'Almond oils. 

From the Imperial Court Apothecary : 

From sweet Bari almonds 97-5 

From sweet Avola almonds 99-0 

From bitter Candia almonds 98-9 



Castor oils. 

i'rom Italian seeds 84-0 

Vienna commercial, I 84-3 

Vienna commercial, II 84-4 

Obtained from Italy, colorless 84-6 

Obtained from Italy, yellowish . 84-7 



13-0 



2-5 



Olive oils. 

Salad oil, Nice 81 

Salad oil, Leghorn 81 

Salad oil, south of France 81 

Manufacturing Dalmatian, I 81 

Manufacturing Dalmatian, II 82 

Salad oil from J. Stettner 82 

Salad oil, Lucca 82 

Manufacturing Durazzo 82 

Salad oil, Bari 82 

Manufacturing Dalmatian, III 82 

Manufacturing Jaffa 83 



26-5 
26-5 
26-0 



6. 
26. 



25-5 



26-5 



20-5 
20-2 
20-5 



21-8 
22-0 



20-5 
22-6 



No. 24.] 



255 



Name and origin of fat. 



Fatty Acids. 
Iodine No. Melt at, deg. Solidify at, deg. 



Salad oil, Dalmatian 83 • 9 

Manufacturing Dalmatian, IV 84-0 

Manufacturing Candia 84-5 

Manufacturing Valona 84-5 

Olive-seed oil. 
Obtained from Italy 81-8 



Bone oils. 



Neatsfoot oils 

Vienna commercial 



66-0 
70-0 



26 
26 

24 



30-0 



21-8 
22-0 
20-0 



28-0 



Lard. 

Melted in laboratory 57-6 

Vienna commercial 60-0 

Artificial butter. 

From Sarg in Liesing 55-3 

Palm oil. 

Vienna commercial 52*4 

From candle-works, Brunn 50 '4 



Obtained from Trieste . 



Bayherry oil. 



49-0 



42-0 



27«0 



39. 



22-0 



Talloiv. 

Press tallow 16.6 52-0 51-5 

Vienna commercial 39-2 

Melted in laboratory 40-0 45-0 43-0 

Rognolato tallow 18-8 48-0 47-0 

Suint 36- 

Cocoa butter from J. Stettner. 34-0 52-0 51-0 

Muskat butter , 31-0 42-5 40-0 



Butter. 



One year old (very rancid) , 
Vienna market butter I. . . 
Vienna market butter, II . . 

Silesian butter I 

Silesian butter II 

Silesian butter III 

From the Vienna Dairy. . . 

Very hard butter 

Cocoanut fat, fresh 

Japanese wax 



30 
32 
35 
31 
32 
29 
31 
26 
8 
4 



•9 
•7 
•1 
•9 
•4 
•4 
•7 
•0 
.9 
•2 



38-0 



35-8 



256 



[Senate 



Table XXX. 

Morawski and Demski (loc. cit.) give the following results 
Hubl method on fatty acids from different fats : 

Fatty acids from lod 

Eape-seed oil 96 

Peanut oil 95 

Sesame oil 108 

Cotton-seed oil 110 

Linseed oil 155 

Hemp oil 122 

Castor oil 86 

Beef tallow 25 

Cocoanut oil • • 8 

Palm nut oil refined 3 

Bone oil refined • • 55 

Palm nut oil crude 

Bone oil crude 

Olive oil 

Palm nut oil (not given by Hubl) 13 

The following results were obtained iii tlie laboratory : 

Ayrshire butter 

Jersey butter (sweet cream) 

Jersey butter (sour cream) 

Native butter 

Devon butter sour cream 

Rancid butter 

Suspected butter (1) 

Suspected butter (2) 

Suspected butter (3) 

Suspected butter (4) 

1691, creamery, August 1885 

1692, dairy, August, 1885 

1711, gathered cream, August 1885 (colored) 

1726, dairy, October, 1885 

1727, creamery, October, 1885 

1757, dairy, November, 1885 31 

1755, creamery, November, 1885 37 

1785, creamery, December, 1885 

1786, dairy, December, 1885 

Suspected butter 

Suspected butter 

3161, native upland butter 

3161, gel. Same with gelatine 

3162, native upland butter 

3162, gel. Same with gelatine 

3 1 59, native lowland 

3159, gel. Same with gelatine 

3158, Dutch lowland 

3158, gel. Same with gelatine 

1752, oleomargarine made by Dr. Clark 

3160, gel. Dutch lowland 



of the 



ine numbei 




•3 


99- 


02 


•5 


96- 


90 


• 9 


HI. 


4 


• 9 


Ill- 


4 


•2 


155- 


9 


•3 


125. 


2 


.6 


88- 


3 


• 9 


32. 


8 


• 39 


8. 


79 


•6 


4- 


7 


•7 


57- 


3 


12 


.07 


57 


.40 


86 


.10 


• 4 


13.6 




34-7 




36 


7 




30 


5 




30 


5 




37 







40 


5 




40 


7 




41 


08 




38 






53 


75 




34 


8 




32 


4 




36 


7 




40 


3 




43 


8 


•1 


30 


9 


•5 


34 







35 


9 




40 


•6 




45 


1 




45 


•2 




40 


4 




40 


• 9 




37 


•0 




39 


.1 




42 


•4 




41 


1 




35 


•2 




34 


• 




51-5 




38 


•8 



No. 24.J 257 

Fatty acids from 

3160, same with gelatine 

1699, oleomargarine (1) 

1697. oleomargarine (2) , 

1698, oleomargarine (3) 

1702, oleomargarine (4) 

1700, oleomargarine (5) 

Bntter color, with color 

Same, without color 

Butter color, Eichardson 

Butter color, Danish , 

Linseed oil (1) 

Linseed oil (2) . . . 

Poppy oil 

Corn oil , 

Cottonseed oil (1 ) 

Cottonseed oil (2) . , 

Benne oil (1) 

Benne oil (2) 

Sweet almond oil (1) 

Sweet almond oil (2) 

Kapeseed oil (1) 

Rapeseed oil (2) , 

English mustard oil (1) 

American mustard oil (2) , 

Mustard oil 

Peanut oil , 

Castor oil 

Olive oil (a) 

Olive oil (b) 

Olive oil (1) , 

Olive oil (2) , 

Palm oil , 

Palm oil 

Cocoa butter 

Muskat butter 

Cocoanut oil 

Cocoanut oil 

Beeswax 

Japanese wax 

Bayberry tallow , 

Mutton fat , 

Lard 

Lard oil 

Beef suet 

Oleic acid 

** Oleinic " acid 

Butyric acid , 

Olein , 

Commercial stearin , 

[Sen. Doc. No. 24. J 33 



Iodine nuni 


)er. 


37-8 


50 


9 


51 





54 


6 


53 


4 


54 


9 


95 





96 





96 


3 


92 


7 


175 


7 


155 


2 


134 





Hit 


2 


107 


9 


108 


7 


107 


2 


102 


7 


101 


7 


98 


1 


99 


4 


103 


6 


94 


6 


85 


5 


96 





87 


4 


84 


6 


81 


3 


102 


9 


83 





80 


9 


48 


6 


50 


3 


34 


4 


31 


6 


6 


8 


8 


9 


5 


3 


5 


61 


1 


38 


57 


3 


55 





47 


2 


38 


4 


86 


2 


85 


7 








82 


3 


1 


7 



258 [Senate 

Fatty acids from Iodine number. 

Marine oils : 

Sharif: liver oil. 268-2 

Menhaden oil 170 • 8 

Porpoise jaw oil (1) 49-6 

Porpoise jaw oil (2) 30-9 

Porpoise jaw oil (different treatment) 76-8 

Blaekfish jaw oil 32-8 

Blackfish body oil 99-5 

Porpoise oil 131-2 

Seal oil 103-4 

Sea elephant oil 88-5 

Cod liver oil 91-7 



A number of simple and rapid processes' for the examination of the 
butter fat have been recommended which have more or less value. 
They serve chiefly to distinguish between butter pure and simple and 
oleomargarine pure and simple, and are of little or no use when mix- 
tures are in question. The following descriptive examination of 
these various processes is intended to present a clear idea of their 
character and mode of procedure. 

According to Lechartier (Biedermann'sCentralb]att,vol. 6, 1877, 146; 
Aunales Agronomiques, vol. 1, 1875, 456), pure butter when melted 
becomes immediately a clear oil while the artificial article takes a 
longer time to completely liquefy, and forms at first a turbid emulsion. 
In the case, however, of poorly worked butters containing a large 
amount of curd the heating can be continued for some time before a 
clear oil is obtained, which fact naturally impairs the value of this test. 
In this connection the behavior of the fatty acids on decomposing 
the soap in the Reichert process before described may be men- 
tioned. When the contents of the flask are heated the fatty acids 
of butter soon become clear while those of oleomargarine remain tur- 
bid for a long time. A practised observer can judge with tolerable 
certainty of the character of the sample under examination before 
obtaining the final data of the process. 

A. V. Bastelaer (Chem. Centralblatt, 1882, 731) judges of the char- 
acter of the sample by the odor it evolves when heated to 100 to 120 
degrees to drive off the water in the course of proximate analysis. A 
tallowy odor indicates the presence of oleomargarine. 

Donny (Payen Precis theorique et pratique des substances alimen- 
taires; Fresenius' Zeitschrift, 3, 1864, 513) gives a simple test according 
to which the sample of butter (which it is not necessary to free from 
the water, curd and salt) is heated in a test tube. Pure butter foams 
somewhat and the whole turns brown. Artificial butter foams and 
spirts violently and the casein separates in clots. 

De Smedt extracts the fat from the butter with ether, allows the 
ether to evaporate spontaneously, and gently heats the residue noting 
the odor. A tallowy smell is observed in the event of oleomargarine 
being present. 

A process vras suggested by Hager (Pharm. Centralhalle, 18, 413) 
which consists in dipping a wick into the melted fat. The wick is 



No. 24.] 259 

lighted and blown ont and the odor observed. A pure butter gives 
little or no odor, while a tallowy smell denotes oleomargarine. The 
test is practically the same as those before given, and the value of all 
these tests is rendered very doubtful by the fact that all fats when 
heated to decomposition yield vapors of acreoline which smell the 
same in all cases. That part of the fat volatilized which has suffered 
only partial decomposition is what is observed and is at best a very 
uncertain quantity. Add to this source of error the fact that old sam- 
ples of butter have naturally a decidedly tallowy taste and smell and 
it will be seen that the odor in any case is a very uncertain test. 

Dietzsch (Die wichtigsten Nahrungsmittel und Getra^nke, 1879) 
mentions that if a piece of blue litmus paper be placed on a 
sample of butter and exposed for several hours to the action of 
sun-light it will turn red if the sample is genuine butter, but 
in the case of oleomargarine no such change will be observed. This 
change is due to the readiness with which butynn is decomposed by 
which butyric acid is liberated, thus accounting for the change of the 
litmus. Oleomargarine, however, contains a small amount of butyrin, 
and it is not impossible for the same change in the litmus to occur 
when it is tested. 

Blyth (Foods, their Composition and Anah^sis, London, 1882, p. 
290) has experimented on the different patterns which various fats 
assume, when melted and dropped upon water the temperature of 
which is sufficiently low to secure their solidification. The tempera- 
ture is of importance, as well as the height from which the fat falls. 
In the case of butter, when the fat was melted and kept in the air 
both at ?j temperature ranging from 40 to 80 degrees and dropped 
from a clear glass rod on to water of a temperature of 10 to 15 degrees, 
a characteristic film the pattern of which resembled a pelargonium 
was obtained. The best temperature for butter is 55 degrees, the 
water being at 10 degrees. Glass plates are chemically cleansed first by 
treatment with alcoholic soda and subsequently by washing with ether. 
These plates are dipped in pure water and a thin film of water thus 
obtained. The patterns of butter thus obtained was of such extreme 
tenuity that no photographs could be taken. In the case of oleomar- 
garine the pattern is less distinct, but comparative results may be 
obtained which may be of value. The pattern of oleomargarine 
resembles closely that of tallow. 

A test similar in character is given by Tomlinson, who drew atten- 
tion to the peculiar cohesive figures of various fats when dropped 
upon water (Phil. Mag., 1861 and 1862). An experiment was tried by 
Blyth, who took for the purpose pure butter fat, butters adulterated with 
five and ten per cent of lard, respectively, and pure lard. These four 
samples were dropped upon water of a temperature of 44 degrees. 
In the case of batter fat the drop spread itself out immediately into 
a thin film, become agitated by a rapid circular motion and threw off 
small droplets of fat. The motion gradually ceased, the drop extended, 
became irregular in outline, crenated at the edges and contraction 
finally took place. The butter drops containing lard were extremely 
slow in flattening, were agitated by a gyratory motion and threw off 
no droplets of fat and ultimately broke up with extreme slowness. 
The drop of pure lard exhibited no such phenomena and showed no 
changes up to the moment of solidification. 



2G0 



[Senate 



The degree of solubility of butter and other fats in various solvents 
has been made the basis of several tests. 

According to Horsley (Chemical News, 4, 1861, 230 ; Fresenius 
Zeitschrift, 2, 1863, 100) and Ballard (Chemical News, 4, 1861, 283, 
222 ; Fresenius Zeitschrift, 2, 1863, 100), the pure filtered fat is treated 
with ether at 18-5 degrees; if it is butter it will dissolve readily, 
while lard, tallow and other butter-substitutes do not dissolve so 
readily; they are moreover precipitated from this solution by the ad- 
dition of methyl alcohol, while butter remains in solution. What is 
essentially the same test somewhat elaborated is given by Hoorn 
(Maandblatt, 1870, 16; Chem. Cenbralbl., 2, 1871, 149; Fresenius 
Zeitschrift, 2, 1863,100) who dissolves the butter fat in petroleum ether 
of the sjiecific gravity of -69 expels the solvent and then dissolves one 
gramme of the residue in 7 c. c. of ether. The flask containing the 
solution is then corked and allowed to stand for an hour in water of 
10 to 15 degrees. Pure butter fat will under these circumstances 
remain entirely in solution while foreign animal fats will be deposited 
if present in larger quantities than 10 per cent. The manner in which 
various fiits are affected by ether is also described by J. C. Brown 
(Chemical News, 1873, 30), who notes theamountof stearine deposited 
from the ethereal solution of the fat under certain circumstances. But- 
ter is distinguished by the fact that no stearine is deposited. Hehner 
and Angell have examined this process and pronounce it any thing but 
satisfactory. 

Dubois and Fade (Bull. Soc. Chim. XLIII, 207, XLIV, 187 and 
602), have made a series of researches on butter and other fats, and 
recommend strongly ihe test of degree of solubility in 100 grms. of 
alcohol of the insoluble fatty acids, using the point of solidification 
of the fatty acids as a means of control. A. saturated solution of the. 
fatty acids is made in absolute alcohol at 12 degrees C, small portions 
of the fatty acids being added from time to time until the solvent 
refuses to take up more. Then a weighed quantity is taken out, 
evaporated to dryness, and the amount held in solution determined. 
They give a table of results as follows : 

Table XXXII. 

Solulilitg of fatty acids [insoluble) in 100 grms. of absolute alcoliol. 



Quantity of butter in per 
cent. 



0., 
10., 

20. 
30., 
40. 
50. 







Bdttek 




with oleo- 


with beef 


with veal 


with pork 


margarine. 


fat. 


fat. 


fat. 


6-07 


7-57 


17-55 


13-86 


6-64 


8-47 


18-08 


14-46 


7-37 


9-53 


18-72 


15-22 


8-33 


10.76 


19-50 


16-13 


9-56 


12-28 


20-44 


17-25 


11.14 


14-10 


21-54 


18-63 



with mut- 
ton fat. 



6-13 
6-45 
6-94 
7-66 
8-66 
10-05 



No. 24.] 



261 





Table XXXU — {Continued). 




• 


Quantity of butter 
cent. 


in per 


Butter 


with oleo- 
margarine. 


with beef 
fat. 


with veal 
fat. 


with pork 
fat. 


with mut- 
ton fat. 


60..... 


13-20 
15-90 
19-46 
24-20 
30-59 


16-27 
18-i8 
22-04 
25-88 
30-59 


22-84 
24-36 
26-13 

28-30 
30-59 


20-29 
22-24 
24-53 

27-40 
30-59 


11-59 


70 


14-56 


80 


18-20 


90 


23-30 


100 


30-59 







The points of solidification of the fatty acids with such mixtures is 
iS follows: 
Degrees given in centigrade. 



Percentage of butter. 


with oleo- 
margarine. 


with beef 
fat. 


with mut- 
ton fat. 


with veal 
fat. 


with pork 
fat. 





45-6 

44- 

42-4 

40-8 

39-2 

37-5 


44-2 
43-3 

42-2 
40-7 
39-2 
37-5 


49-4 

47-1 

44-7 

42-3 

40- 

37-5 


42-7 
41-8 

40-8 
39-8 

38-7 
37-5 


42- 


20 


41-2 


40 


40-4 


60 


39-5 


80 

100 


38-5 
37-5 







A difficulty with this would be to determine the proper degree of 
adulteration without some additional means of determining which fat 
had been added. For instance suppose 100 grms. of absolute alcohol 
dissolve 17 grms. of the fatty acids from a fat under examination. 

This may mean 75 per cent butter fat, 25 percent oleomargarine. 

Or, 65 per cent butter fat 35 per cent beef fat. 

Or, 100 per cent veal fat. 

Or, 40 per cent butter fat, 60 per cent pork fat. 

Or, 77 per cent butter fat, 23 per cent mutton fat, and if a third 
fat such as cotton-seed oil were present, not a violent supposition, the 
proportion of butter fat present would be easier guessed at than 
determined. 

A test similar in character to the foregoing ones but rather more 
extended is given by Hager (Pharm. Centralhalle, 18, 43) who distills 
a portion of the filtered butter fat with a double volume of a mixture 
of sulphuric acid and alcohol. The butyric ether thus formed if the 
sample in question is genuine butter is easily distinguished by its odor. 
So strong and so characteristic is this odor that the process is rendered 
uncertain on this very account since oleomargarine always contains a 
small amount of butyrin owing to the fact of its having been churned 
with milk. Butyric ether is thus formed and the same phenomena 
are observed as in the case of genuine butter. 



262 [Senate 

A similar test to this one was in use among butter aealers in New 
York city about a year ago. The fat was saponified with an excess of 
caustic potash or soda and evaporated down with alcohol. Butyric 
ether is then looked for as in the former case. 

Gatehouse (Chemical News, 32, 1875 29G) proposes a method depend- 
ing on the fact that potassium stearate is insoluble in water when it is 
produced at a temperature of 200 — 216 degrees. The pure fat is 
accordingly saponified by heating to that point with solid potassium 
hydrate and the soap after cooling is boiled with successive portions 
of distilled water amounting to 200 c. c. In the case of butter an 
almost clear liquid is thus obtained or at most opalescent, while if lard 
or any other fat containing much stearin has been added a very opaque 
liquid is obtained. 

Husson (Le lait, la creme et le beurre, 1878), uses a mixture of gly- 
cerin with alcohol and ether as a means of distinguishing between but- 
ter and foreign fats. The blotter is treated with ten parts of glycerin 
and is then digested Avith an equal mixture of alcohol and ether. 
Pure butter and oleomargarine will show no deposit at the juncture of 
the liquids, while lard or beef suet will show a decided deposit. These 
deposits alter in character on cooling and will alter still further if 
tincture of iodine be added. On addition of this substance oleomar- 
garine shows verv characteristic deposits under the microscope. 

Filsinger (Phar.n. Centralhalle, 19, 260; Fresenius Zeitschrift, 19 
1880, 236), takes five grammes of the pure fat with seven c. c. of ether 
and the same quantity with fifteen c. c. of a mixture of four parts 
ether and one part alcohol. These mixtures are kept for twelve hours 
at a temperature of 18 — 19 degrees. A turbidity will indicate the 
presence of foreign fat while butter will remain clear. 

Husson (loc. cit.) uses castor oil as a solvent, oleomargarine and suet 
requiring the highest temperature for complete solution. On cooling, 
butter and oleomargarine act in the same manner but on the addition 
of ninety percent alcohol further diflFerences in solubility are obtained. 
Crook (Analyst, 1879, Till) treats one gramme of the pure filtered fat 
with 2 1-2 c. c, of a solution of carbolic acid (10 acid 1 Hg 0), shakes 
and allows to stand. Pure butter will dissolve thoroughly If foreign 
fats, however, are present, two solutions of different densities are ob- 
tained. In the case of beef fat the lower solution will amount to 
49 • 7 per cent of the entire volume, with lard to 49-6 per cent and 
with mutton 44 per cent. The results of Crook have been confirmed 
by Lenz (Fresenius Zeitschrift, 1880, 370). 

Valenta (Dingler's Polytechnisches Journal, 252, 296) uses glacial 
acetic acid as a solvent but does not observe butter, though giving re- 
sults on various substitutes for butter. The fat in question is dissolved 
in glacial acetic acid (density 1.0562) with the aid of heat and the 
temperature at which it becomes turbid is noted. The diflFerence in 
temperature as shown by various oils can in some cases serve as a 
means of differentiation. 

Dietzsch (Die wichtigsten Nahrungsmittel 1879) treats the pure 
fat with two volumes of strong sulphuric acid ; butter will not develop 
much heat and the color changes first to a reddish and then to a brown 
translucent mass. In the case of foreign fats, however, the mixture 
becomes very black and hot. The butyric ether test is also given by 
Dietzsch but the application is limited to artificial butters made from 



No. 24.] 263 

rapeseed oil, tallow and lard only. Taylor (Analyst, 10, 13), notes 
that strong sulphuric acid added to pure butter produces at first a 
whitish yellow color which after ten minutes changes to a brick red. 
Oleomargarine made of beef fat changes at first to a clear amber and 
after twenty minutes to a deep crimson. The author claims that the 
color is not due to the action of the sulphuric acid on the annatto or 
other artificial coloring matter since annatto gives a dark bluish 
green with sulphuric acid. 

Griessmayer (Die Verfalschung der wichtigsten Nahrungsmittel, 
1879) uses sulphuric acid to test for the presence of rapeseed oil, lard 
and tallow and applies the butyric ether test to the residue. 

Zanni (Pharm. Centralhalle, 24, 435; FreseniusZeitschrift, 23, 89), 
gives a number of tests as follows : In order to distinguish vegetable oils 
the fat is treated with peroxide of hydrogen rubbed vigorously between 
the hands when the presence of sun-flower and cotton-seed oil is de- 
noted by the smell. 

Another way given is to melt the fat and to allow it to cool at 18 to 
25 degrees, when the vegetable oil will separate out on the surface 
from which it can be pipetted and examined. Adulterations of animal 
origin are detected by heating to 130 degrees, allowing to cool for a 
day and noting the odor on stirring vigorously with a glass rod. 

Zanni also judges of the character of the sample by the amount of 
ash yielded. One gramme of unsalted butter he claims will yield 12 
m. g. of ash, and the same amount of oleomargarine 25 m. g. If the 
butter containing water and curd is taken even if unsalted the amount 
of the ash will in every case depend upon the amount of casein in the 
sample and not on the character of the fat. The following figures 
obtained in the laboratory show the amount of ash yielded by the pure 
filtered fat : 

Per cent. • Per cent. 

Butter, 1 -00 Oleomargarine, 1 • 006 

Butter, 2 -005 Oleomargarine, 2 -010 

Butter, 3 -GO Oleomargarine, 3 • 042 

The figures obtained bo far as they go confirm the opinion of Zanni, 
but the quantities of ash obtained were so minute as to be of little or 
no practical use. 

Each of the preceding tests has had its advocates ; on the whole, 
however, they are uncertain and unsatisfactory and demand such an 
amount of skill and practice as to render them unserviceable and cum- 
bersome. Add to this the fact that no fixed and uncontrovertible data 
can be obtained by their means and no percentages reckoned except 
the roughest approximations, and a correct idea of their value may be 
obtained. 

The fact that the halogen elements behave differently toward various 
fatty acids has been a well-known fact for a number of years, and 
various processes have been devised based upon this fact with a view 
of differentiating between the various oils and fats. The data obtained 
by these processes were the various amounts of the halogen element 
absorbed by each oil or fat, and figures varying very widely for various 
fats and oils were thus obtained. 

Cailletet, about the year 1857, proposed a process as follows: To the 
sample under examination add a 5 per cent solution of caustic potash. 



264 [Senate 

agitate thoroughly, and then add an excess of a solution of alco- 
hol and bromine of known strength. To determine the amount of 
bromine absorbed, add a 2 per cent solution of turpentine and alcohol 
whose value in terms of bromine is known until the brown color dis- 
appears. The absorption for pure oils being known the amount of 
admixture can be readily calculated. 

This process is at best a very crude and primitive one* The solu- 
tion of bromine is unstable and is even liable to hourly change. The 
temperature also has a marked influence on the amounts of bromine 
absorbed. 

Snodgrass and Mills (Journal of Society of Chemical Industry, 
2, 435) modified this process first by using a weak aqueous 
solution of bromine, agitating the sample with tlie bromine and 
potassic iodide with starch as an indicator until a permanent blue color 
was obtained. Constant results were thus obtained, but the process 
was not recommended by the authors on account of difficulties in 
manipulation. I'hey made a further modification by using a solution 
of bromine in bisulphide of carbon. The dried and filtered oil is 
dissolved in bisulphide to a solution of ten per cent or less, a definite 
volume of this solution is placed in a stoppered bottle and brought to 
100 c. c. by addition of more bisulphide. A decinormal solution of 
bromine in bisulphide is then added from a burette until a color per- 
manent for fifteen minutes is obtained; a blank test is made at the 
same time and brought to the same tint as the one made on the oil. 
The number of c. c. thus used is brought in as a correction and the 
amount of bromine absorbed can be readily calculated. If desired, an 
excess of bromine may be added and estimated volumetrically. The 
authors, however, have compared their manner of estimation with 
this latter manner and are satisfied that they agree well. They ob- 
tained the following results for butter and similar fats: 

Absorption. 
Per cent. 

Butter from fresh cream 27-93 

Butter, commercial 24-49 

Butterine (Scotch ?) 36-32 

Butterine (French) 39-71 

Beef fat 35-01 

Lard 37-29 

For various vegetable oils : 

Cocoanut oil 5-70 

Palm oil 34-79 

Cottonseed oil 49-97 

Olive oil 54-00 

Castor oil 58-34 

Riipeseed oil 69-43 

Linseed oil 76-09 

Linseed oil, boiled 102 - 36 

Stearic acid 0-00 



A. H. Allen (1881, Journ. Soc. Chem. Industry, 2, 435) instead of 
free bromine used a solution of sodic hypobromite and hydrochloric 
acid. Mills and Snodgrass criticise this variation by stating that it 



No. 24.] 265 

involves tlie action of nascent as well as free bromine. Allen, how- 
ever, considers the danger of variation from this source as slight. 

This method, in any of its forms, has never come into use for the 
purpose of discriminating between butter and its substitutes, nor is it 
probable that it ever will, since the Hubl process before described 
combines all of its advantages, gives the same class of data and is much 
more simple, perfect and elegant. 

David (Comptes Keudus, 94, 1477) for the estimation of glycerin 
proceeds as follows : One hundred grammes of fat are melted and 
sixty-live grammes of barium hydrate added. The mass is then 
heated until most of the water of crystallization has escaped, when 
80 c. c. of 95 per cent alcohol are gradually added with continued 
stirring. Saponification then suddenly takes place, and in order to 
make it complete, the mass is stirred and heated until it becomes quite 
dry. A liter of water is now added and the whole boiled for an hour, 
when the solution containing the glycerin is poured off. The barium 
soap is rinsed with water several times and the washing added to the 
solution first obtained. This will contain a small excess of barium 
hydrate, and in order to remove it dilute sulphuric acid is added to 
barely acid reaction. The liquid is then boiled down to one-half its 
bulk, and a few grains of baric carbonate added to precipitate the 
slight excess of sulphuric acid. The sulphate of barium is filtered off 
and the filtrate concentrated to 50 c. c, Avhen it is brought into a 
pycknometer and its specific gravity taken at 15 degrees C, with the 
help of the tables calculated by Lenz (Fresenius Zeitschrift, 19, 301), 
from Avhich the per cent of glycerin can be reckoned. The advantage 
of this process lies in the fact that no loss of glycerin is occasioned 
by evaporation to dryness. 

Liebschuetz (Jour. Am. Chem. Society, 7-134) objects to the method 
on the ground that the glycerin thus obtained is impure, as it contains 
compound salts of glycerin and barium, thus rendering the process 
liable to error. He makes use of the process in a Tery much modified 
form for the estimation of the glycerin in butter and oleomargarine. 
For this purpose ten grammes are taken and saponified with twenty 
grammes barium hydrate in the same manner as given by David. The 
essential modification is the purification of the glycerin after it had 
been obtained according to David's directions. It is for this purpose 
treated with strong alcohol by which a large quantity of salts are 
thrown down. These are filtered off, and the filtrate, after exj)ulsion 
of the alcohol on the Avater bath, is dried in the air bath above 100 
degrees C. to constant weight. It is then burnt and the loss gives the 
amount of pure glycerin. Under these circumstances an ash is always 
obtained which iu the case of pure butter amounts to five per cent of 
the weight of the impure glycerin, while oleomargarine yields only 
from three-tenths to six-tenths per cent. After the deduction of this 
ash the following results are obtained: 



Determinations of glycerin even by the most approved methods are 
liable to error, and are untrustworthy both on account of the volatility 
[Sen. Doc. No. 24.] 34 



266 



[Senate 



of the glycerin and because as v. d. Becke has shown (Fresenius Zeits- 
chrift, 19, 291) the same fat will yield different amounts of glycerin 
with different saponification agents. He made in tliis connection a 
large number of experiments which clearly demonstrate this point. 
They are as follows : 



Butter 

Cocoa butter 

Tallow 

Lard 

Olive oil 

Eape-seed oil 

Linseed oil 

Cocoa butter and butter 
Cocoa butter and tallow 



111 

U O =*-! 

« c ° 
2 ?i S 



•98 
•23 
•13 

•60 
•76 
•20 
• 40 
•05 
•09 



10 


59 


5 


99 


rv 
i 


84 


8 


27 


6 


41 


4 


58 


6 


20 







S'bb 



7-99 
2-19 
2-43 

9^27 



Wanklyn and Fox (Analyst, 9-73) observing that when butter is 
saponified with alcoholic potash a strong smell of butyric ether is given 
off devised a method by which, by restricting the action of the potash, 
more than half of the butyric acid present in butter is converted into 
butyric ether. They proceed as follows : Five grammes of pure fat are 
placed in a retort of 200 cb. cm. capacity with 100 cb. cm. of alcohol 
(sp. gr. •838) and ^5 gramme solid caustic potash. The distillate is col- 
lected in a stoppered bottle containing 40 cb. cm. normal caustic potash. 
When the distillation is completed the bottle is well shaken in order 
to effect a complete combination between the butyric ether and the 
alkali. The excess of alkali is then estimated volumetrically with 
phenol phtalein as an indicator, and the amount absorbed by the 
butyric ether calculated. The per cent of butyric acid in the sample 
can then be calculated. 

The following results were obtained bv the authors : 







I. 

Per cent 


Butter, 


I.. 


.. 3^20 


Butter, 


IL. 


.. 2^96 


Butter, 


III.. 


.. 3-17 


Bu tter, 


IV.. 


.. 3^00 


Butter, 


v.. 


.. 3^40 


Butter, 


VI.. 


.. 3-26 



11. III. 

Per cent. Per cent. 

■46 C4 lis 0^1 

•96 3^17 C. Ho Oo I ,r r . 1 

p TT A Mean of insolu- 

OP n 5' n ^ b^e fatty acids, 

'^'' r> S n' 87. 80 per cent. 

'-'4 JlIs U2 

■13 3-40 C4H8 02^ 



No. 24.] 267 

Three other samples of supposed butter gave . 

I. II. III. Insoluble fatty acids. 

Per cent. Per cent. Per cent. Per cent. 

Butter, I.... 2-86 3-15 2-97 C4 Hg 0^ 87-86 

Butter, II None 95-17 

Butter, III.... 3-20 88-60 



Xo. II. evidently contained no butter fat and several samples of 
cheap butter were examined with the same result. The fatty acids in 
the latter were a little over 91 per cent. 

In the same way cocoanut oil and other fats and oils, some of which 
gave below 95 per cent of insoluble acids, were examined and yielded 
no butyric ether. 

This process has been criticized by Allen who thinks the process 
liable to a grave source of error in the possible variation of the amount 
of potash used, the excess depending upon the nature of the fat under 
examination. A mixture containing only 20 per cent of butter would 
give a very considerable excess of potash which would seriously affect 
the result. 

Hehner also disapproves of the process and states that when a great 
excess of alkali is used, as little as three-tenths per cent of butyric ether is 
formed.' Since the amount of butyric ether obtained is a function of 
the quantity of the alkali the process becomes merely a qualitative test 
indicating the presence of butter in a mixture of fats. 

It may also bo added that whether the other volatile acids will yield 
distillates of their ethers does not appear to have been noticed by the 
authors of this process. 

The process has never been used by the authors of any subsequent 
papers on butter analysis and does not appear to have met with much 
favor. 

The Coloring of Buttee. 

Butter from grass-fed cows has a bright yellow color, due to the 
presence of a coloring matter which has been called lactochrome, the 
composition and nature of which is very little known. 

^Vheu the cows are put on dry feed, or the pasture suffers from 
drought, the intensity of the color of the butter diminishes perceptibly 
and in mid-winter the butter in its natural state is almost entirely 
destitute of color. 

Feeding the cattle with carrots and some other colored substances 
will often cause the butter to show a stronger color. Dairymen 
generally, however, assert that their trade is seriously injured by the 
absence of color from their butter and instead of coloring it through 
the medium of the cow, they add the color directly to their wares. 
The way is thus opened for the addition of hurtful as well as harmless 
ingredients to a substance found upon every table in the country. 

It is claimed that the butter colorings put upon the market, and 
sold in large quantities to dairymen as well as manufacturers of oleo- 
margarine are all of a harmless character, but the list of those recorded 
as found by different analysts does not include harmless substances 
alone. 



2G8 [Senate 

Chrome yellow (lead chromate) and coal tar colors such as Victoria 
yellow and Martins yellow cannot be included in that category. 

The coloring matters said to have been at one time or another used 
in butter are given in the descriptions of adulterants. It only remains 
to describe their properties and sources. 

Chrome yellow, or lead chromate, is well kno^v as a pigment. Its 
dangerous character arises chiefly from the lead present, although the 
chromic acid with which it is combined is by no means a liarmless 
constituent. Its ada23tability for this purpose is not great, which con- 
stitutes one principal safeguard against its use. The pigment is not 
dissolved by the fat, and on treatment with water or alcohol will 
readily separate out as a yellow powder. 

Victoria yellow, golden yellow, saffron substitute, potassium dini- 
trocresylate (K C, ^I^ [NO,],) is one of the coal tar colors. There 
are two or three different methods of preparing it, the simplest of 
which is by the action of nitric acid ujDoti cresol, commonly known as 
cresylic acid, which is closely allied in constitution and properties to 
phenol or carbolic acid. The product bears the same relation to 
the cresol that picric (or carbazotic) acid does to phenol or that nitro- 
glycerine does to glycerine. In its effects on the human system it is 
similar to picric acid. Combined with some base usually potassium, 
it is used in dyeing, readily imparting h line yellow color to silk or 
wool, for which it has a natural affinity. 

Tollens (Hndb. off. Ges. 1, page 486), also Koenig(N'ahrungsmittel, 
2), and Hilger (Nahrungsmittel) mention it as an adulterant, and 
Bischoff (Hnb. off. Ges. 2, page 508), speaks of it as having frequently 
been found by him in samples at Berlin. He finds that it has fre- 
quently been incorporated with the butter in the form of powder, and 
by the aid of a hand magnifying glass he has been able to detect it, 
and on picking the particles out with a needle the necessary tests may 
be applied. 

Martins yellow, calcium or potassium dinitronaphthylate, K Cio H 
O3 (N O2).,, or Ca (C,o II5 O3 |N 0.^.2)^, is also one of the coal tar colors, 
being made from naphthalene, a compound allied to anthracene, the 
source of alizarin the artificial coloring matter found naturally in 
madder. It is similar in constitution to the preceding and is very 
similar in its action as a dye. This compound was used in New York 
city about a year ago in coloring mustard (Analyst, 9, page 166) and 
some other articles of food. We have not yet encountered it in butter 
though it is said to be used. 

The three following substances used in coloring butter are officinal : 

Saffron consists of the stigmas of the crocus sativus. It is a 
native of Greece, but is cultivated in various parts of Europe for medi- 
cinal purposes, and in the United States as a garden flower. The 
English saffron is said to be the best for medical purposes, but it is 
now unobtainable and Spanish saffron is now considered the best. It 
has a sweetish odor and pungent taste. The coloring principle called 
polychroite is said to constitute 43 per cent of the entire material as 
found in the market. Its medicinal properties are due to an essential 
oil which is present, when the article is good, in the proportion of 
about 10 per cent. Its effects administered internally are stimulant 
and anti-spasmodic. It has been used as an emmenagogue in Europe. 



No. 24] 2C9 

Doses of two to three drachms are said to have produced fatal results. 
It is seldom prescribed as a. remedy, its chief use being to color drugs 
and tinctures. 

For use as a butter color, Lang (Kunstbutterfabrikation) eays that 
it is too expensive, and this fact probably prevents its use here to any 
great extent. 

Turmeric (Terra merita) is the root of curcuma longa, a plant indi- 
genous to and cultivated in various parts of Southern Asia. The 
China turmeric is usually regarded as the best. It has a peculiar 
odor and a somewhat peppery, bitter taste. It contains a yellow vola- 
tile oil, some resin and the coloring matter (curcumin) which consti- 
tutes about oue-tenth of its weight. In medicine it is used as a 
stimulant aromatic, being similar in its action to ginger. It is used in 
curry powder, also in dyeing as a constituent in what are called by the 
dyers " sour browns " on woven goods, and as a stain for wood, leather 
and joaper. 

To prepare the color for use with butter, Lang recommends to pul- 
verize the root, cover it with alcohol of 40 per cent, allow it to stand 
for two days and then pour it off. Put on fresii alcohol, allow it to 
stand and pour off as before, repeating the process so long as any color 
is extracted. Alcohol of that strength leaves the most of the resin 
and oil behind. The greater part of the alcohol should then be dis- 
tilled off, and the extract remaining kept in the dark protected from 
the influence of alkalies. 

Carrot, the root of the daucus carota, is too well known as a garden 
vegetable to require desci'iption. The plant is said by some botanists 
to have been imported from Europe, but most of them believe it to be 
indigenous to this country. The root contains sugar, starch, gluten, 
malic acid, etc., besides the two coloring matters carotin, reddish 
yellow and hydro-carotin. In medicine the grated root is used as an 
external application to cancerous ulcers and ulcers which follow fevers. 
The carotin may be obtained from the expressed juice by treating with 
weak sulphuric acid and weak tincture of galls, extracting the hydro- 
carotin from the moist coagulum with strong alcohol, drying, exhaust- 
ing with carbon disulphide and extracting with absolute alcohol. It is 
too unstable for service as a dye. A much simpler method of extract- 
ing the color for use in butter is used by some farmers. Cream is 
allowed to stand over night in contact with grated carrots, the mixture 
being kept cool in a pan of water. In the morning, the cream which 
has taken up a great deal of the color is poured into the churn and 
the operation is conducted as usual. The manufacturers of butter 
color keep their method secret, but the proceeding is probably essen- 
tially the same, some oil being used instead of the cream. 

The following materials are not officinal : 

Fustic is the yellow wood of the morus tincfcoria, a tree growing in 
the West Indies and South America. It contains two coloring matters 
morin and moritannic acid, the latter resembling tannic acid in prop- 
erties. It is extensively used in dyeing but apparently infrequently 
in coloring butter. 

Marigold, the flower of calendula officinalis, is a well-known garden 
flower in this and other temperate climates. The odor, which is some- 
what unpleasant, disappears on drying. The taste is bitter and harsh. 



270 [Senate 

The coloring matter is known as calendulin. The material was at one 
time officinal, and was used as an internal remedy in cases of low 
fever, scrofula, jaundice, etc. Dr. Livesey states that it is beneficial 
as an external application in cases of lacerated wounds, etc. The 
material appears to be frequently used in Germany for coloring butter. 
As regards its use for that purpose in this country but little is known. 

Annatto (anatto, annato, arnotta, orleana, roucou) is the pulp sur- 
rounding the seeds of the bixa orellana which grows in several phicesin 
South America. The method of preparing it consists simply in bruis- 
ing the fruit, mixing with water, and straining from seeds, etc. The 
solid material carrying the coloring matter subsides when the water is 
poured off and the residue is made into cakes and dried. The Bra- 
zilian annatto is usually treated in this way. The best annatto known 
as " French," because from French Guiana, has usually been allowed to 
ferment after bruising the seeds and mixing with water; by this means 
some of the useless material is destroyed or removed. The odor of 
the best material is unpleasant, the taste harsh and bitter. It con- 
tains two coloring matters, bixin red and orellin yellow, the former 
being the most desirable. As a dye annatto gives only fugitive colors. 
It is, however, used in combination with other dyes. 

To prepare it for use in coloring butter, Lang recommends to boil 
one kilogramme of the best annatto for half an hour with five liters 
of water containing 100 grammes of crystalized carbonate of soda, cool 
and add a liter of strong alcohol, stir, let stand and filter. The extract 
must be kept from the light which bleaches it. For coloring oleomar- 
garine he advises taking equal parts of this extract and that of turmeric 
described under that head, and using CO to 100 grammes of the mixture 
to every 300 kilos of oleomargarine (0-01 to 0-03 per cent). 

Besides the coloring matters enumerated it is said that almost any 
kind of scarlet blossoms and even red autumn leaves can be used to 
produce a butter color by suitable treatment. 

To test for the nature of the color which may have been added, most 
chemists dissolve the fat in alcohol of only moderate strength and 
make tests upon that solution, Hilger (Loc. cit), Dietzsch (Loc. cit). 

Tests upon this solution would show as follows : 

Addition of ammonia, brown color, turmeric. 

Hydrocliloric acid, decolorization with formation of a yellow precipi- 
tate, slowly becoming crystalline. Victoria yellow or Martins yellow, 
filtered oS and converted into the ammonia or potash, compound these 
substances, deflagrate on ignition. 

iSugar solid ioji followed by hydrochloric acid, red coloration, saffron. 

Silver nitrate ov feri'ous chloride, solution turns black eventually, 
showing a grayish black precipitate, marigold. 

Nitric or citric acid, greenish solution, saffron. 

Evaporation to dryness and addition of concentrated sulphuric acid, 
blue coloration, saft"ron, greenish blue, annatto. If annatto is present 
dirty green flocks separate on diluting with a little water ; jyuri^le, 
carrot. 

Hilger (Loc. cit.) asserts that marigold and carrot color cannot be 
detected in butter, 

If, as is sometimes the case, two or more colors are mixed, the diffi' 
culty of detecting them is usually much increased. 



No. 24.] 271 

Mr. Martin (Analyst, 10) has devised a method of separating 
some of the coloring matters from artificially colored butters, wliich is 
of great service in detecting such additions as annato, etc. The fat 
is dissolved in carbon disulphide and this solution is shaken with 
dilute potassium hydrate. The colormg matter passes into the aqueous 
solution which may be drawn off and further examined. Carrot color 
cannot be detected by this means. 

Mr. Moore has found that if a solution of the fat colored with 
carotin in carbon disulphide is shaken with alcohol, no color 
passes into the alcohol, but an addition of a drop of dilute ferric chlo- 
ride, agitating and allowing to stand a short time, the alcohol takes 
up the color probably in consequence of some change in the constitu- 
tion of the carotin. If only carrot color is present the carbon di- 
sulphide becomes colorless. 

Comparatively few of the butter colors in the market were examined. 
Those which were tested were found to contain annatto and carrot color. 
'J>he solvent was usually cotton-seed oil. 

Optical Methods. 

A careful scrutiny of the literature on this subject shows that little 
has been done, and that this little is so superficial in its nature as to 
be of but slight use to the investigator. 

It must bo remembered that the examination of complex compounds 
such as butter and its adulterations is attended with great difficulty 
for several reasons. 

The chemical composition of many of the fats is, with the exception 
of butter, alike ; and many of the optical tests are based upon the 
chemical composition, as for instance such variations in the refractive 
indices as may. occur. 

The experiments that have been made heretofore by many of the 
so-called optical methods are too limited in number to be of much 
practical value. That is, too few specimens have been examined and 
consequently the data on the sui)jcct are not sufficient in number to 
allow of absolute certainty in judging of the purity of the sample. 
It is well to remark that it is absolutely necessary to use all of these 
tests which are given later on samples of known purity. In other 
words they should be made comparative. 

The methods may be divided into two classes: 

I. The microscope. 

The examination of butter by means of the microscope in order to 
determine whether the sample was adulterated or not seems to be the 
oldest method and is based upon two distinguishing characteristics : 

(a) The presence in artificial butter of crystals of stearin, palmitin, 
etc., while in natural butter no such crystals could be detected. 

(b) That natural butter under the microscope exhibits the presence 
of large numbers of globules of fat while in artificial butter only a 
few globules are seen, but in their place pear-shaped masses of fat very 
dissimilar to the butter globules both in ap])carance and size. 

1. The presence of crystals in butter is indicative of adulterations 
but cannot be taken as conclusive evidence. Hassall in his work, Food 
Adulterations, etc., London, 1870, p. 430, writes : " Although in fresh 
butter no crystals are found they appear on longer preservation ; more- 
over, they are found in greater numbers in cream." 



272 [Senate 

Also in Dlctionnuire des Alterations et Falsifications, 5th ed., p. 154, 
Chevallier and Baudrimont described and discussed tlie same facts. 

An article by Angell (Analyst 6, p. 3) calls attention to the fact that 
butter made from scalded cream has sometimes a crystalline structure. 
All who have examined butter with the idea of determining its purity 
from the presence or absence of crystals are of the opinion that the 
method is unreliable. 

During the past year some two hundred specimens of butter, oleo- 
margarine and butterine were examined and although all of the samples 
of oleomargarine or butterine showed more or less of the crystalline 
structure and ninety per cent of the butters examined did not, still 
the uncertainty is too great to allow reliance to be placed on this test. 

As in Hassall's experiments, it was found the longer the butter was 
kept, particularly if exposed to variations of temperature that the 
crystalline structure of that part in contact with the sides of the con- 
taining vessel was marked. 

The method of examination for the presence of crystals is as follows: 
Take a small quantity of the sample on the point of a pen-knife, 
place it on the slide, smooth it gently with the back of the knife so as 
to get a rather thin layer, then place the cover on this thin layer and 
with the aid of a pencil, gently tap and press the cover down. In 
this way a thin layer is obtained without destroying the appearance. 
A one-quarter objective with the B eye-piece will be found to give 
sufficient enlargement to detect the presence of crystals. It is well to 
examine the specimen with a good 1-10 objective also. 

2. To differentiate between natural and artificial butter by micro- 
scopic examination the specimen should be prepared by the method 
just given. Examine with the one-quarter or 1-10 objective. Three 
hundred to five hundred diameters will be found a suitable enlarge- 
ment. (Fig 1, Plate V, represents natural butter.) -It will be seen 
to consist of a vast number of globules of fat. In this sample 
crystals of fat cannot be seen. The square tabular crystals are 
those of salt and show the upper surface only of the cubical prism. 
A very large number of samples of butter have been examined in this 
way. All of them exhibited about the same appearance as in Fig. 1. 

The samples examined were those whose genuineness was tested by 
the various methods of analysis. These appear in another part of this 
report. 

Fig. 2, Plate V, represents the appearance of the sample of oleomar- 
garine made by Dr. Clark, sample No. 1752. 

The background is seen to consist of arborescent tracings, only a few 
globules appear and the characteristic pear-shaped masses of fat are 
seen. 

Now, although this method of testing might be used with considera- 
ble certainty to determine whether the sample under examination was 
genuine or not, if a sample consisting of part butter and part foreign 
fat of some kind was examined the method becomes at once unreliable. 
The number of examinations of butter of known purity by the above 
method were 156. All looked similar to Fig. 1. About lOO samples 
of artificial butter were examined and Fig. 2 is similar to all of them, 
but when mixtures were examined the pear-shaped bodies were not 
always so apparent. 



Plate V. 







1 .-., ■ptiA' 


















FIG. 1 BUTTER X 400. 



V.' 9 



^^; 



r 






V,0' ' 



5> 



>;■-•* '^••' i-^' /.f---....^ • 









^■o^^ 



KV' 



:;^f ^'^■ 






. L .J M A i, ^j A h I N L . 



No. 24. J 273 

We conclude that this method is one that may be used more as an 
indicator than as an absolute test. If the sample under examination 
presented the appearance of Fig. 2 there would be little doubt of the 
fact that it was not genuine. 

Prof. Gr. LeChartier (Chem. News, vol. 26, page 912) states that 
fresh genuine butter which has not been melted appears under the 
microscope to be composed of ovoid granules and contams no crystals. 
M. P. Jalliard (Dingl. Jour., 226, page 325) places a portion of the 
suspected sample between two suitable slips of glass and examines 
it with a microscope. If the product is pure, fatty globules alone are 
seen, but if adulterated, arborescent crystals are seen between the 
globules. 

The appearance of the crystals of fat formed by some arbitrary 
method of treatment was tried at the time of the hearing of the case 
McGeoch, Everingliam S Co. v. Foiuler Bros., June 6 to August 21, 
1883, at Chicago, and the experts testified that they could detect the 
difference between beef tallow and lard. This subject has been care- 
fully gone into and a long and careful examination of many samples 
of lard and tallow undertaken. The method adopted was as follows : 
The crystals to be examined were prepared by Dr. Belfield's method, 
ten grains of the fat were dissolved in about one drachm of Squibb's 
ether, allowed to stand in an uncorked test tube at the ordinary tem- 
perature of sixty to seventy degrees Fahrenheit, for twenty-four hours 
and the crystals formed were put on glass slips and examined, enlarg- 
ing to about three hundred diameters. When pure lard or pure beef 
fat was treated in this way no difficulty was experienced in determin- 
ing the natui'e of the samples, but on mixing the lard and beef fat 
the difficulty increased in detecting the presence of one or the other 
or both of the fats, an<d when but twenty per cent of either was present 
the difference could not be detected with certainty. 

Fig. 2, Plate VI, shows the crystalline form of lard multiplied by four 
hundred ; fig. 4 the crystalline form of beef multiplied by four hun- 
dred. Now when we come to mix butter with lard and beef fat, the 
peculiar modifications caused by the admixture of butter fat makes this 
method perfectly unreliable for detecting the presence of either in 
butter. 

Fig. 5, Plate VI, shows the appearance of oleomargarine butter 
treated by this method and magnified by 400. Fig. 3 shows the ap- 
pearance of lard and butter treated by this method and magnified by 400. 

The examination of the crystals of butter and other fats by means 
of the polariscope and microscope has owing to the labor of Prof. 
Taylor of the Agricultural Department been thoroughly investigated 
and promises to be of some use. 

During the past year many samples of butter, oleomargarine, lard, 
beef tallow, mutton tallow, etc., were examined by this method. The 
results are, however, not as satisfactory as could be desired. 

As long ago as 1856 Hassall speaks of this method but declares it 
to be unreliable (Chem. News, p. 1008). 

E. Mylius finds that butter if examined under polarized light can 
be distinguished from other melted fats as the latter display a crystal- 
line structure. 

A writer in the Cbemical News, does not consider that specific gravity 
affords a trustworthy means of deciding whether a sample of butter is 
[Sen. Doc. No. 24.] 35 



274 [Senate 

genuine or sophisticated. Examination by polarized light supplies a 
much better characteristic. Mylius, who first called attention to this 
method, considers it of only limited applicability. The author is of a 
differentopinion,asit is very rare for a butter to be sent for analysis after 
it has been melted. Pure butter,when examined with a magnifying power 
of two to three hundred diameters, appears as a conglomerate of round 
and roundish drops of different sizes, interspersed here and there with 
characteristic salt-crystals- All melted fats after congealing take a 
crystalline structure. On examining a factitious butter we find not 
the above-mentioned globular drops, but more or less perfectly developed 
crystals, readily detected by the experienced eye, especially with an 
oblique illumination. All doubt is at once removed on examination 
by polarized light. The crystals come out very distinctly, and if the 
iipper nicol is slowly turned everythmg non-crystalline becomes gradu- 
ally darker, whilst evei'ything of a crystalline nature becomes lighter. 
The author finds, further, that diiferent fats, like different minerals, 
produce characteristic differences in the polarization colors. He an- 
nounces the early publication of a series of i:)lates showing the charac- 
teristic forms and colors of each fat, whether raw, melted or crystal- 
ized from glycerin. Mutton tallow always gives a blue tone, and the 
contrasts when the nicols are exactly crossed are sharper than in case 
of any other fat, except, perhaps, cacao-butter. The latter differs most 
characteristically from all other fats, and the play of color from the 
deepest red to the brightest green does not admit of description. The 
fat of oxen displays merely green and white luminous effects. Small 
semi-lunar and vermicular bodies of a bright green appear by common 
light. Ilog's lard displays many colors, especially red and blue, yellow 
which is very conspicuous in cacao-butter, being wanting. These optical 
reactions are available for the detection of foreign fats fraudulently 
added to chocolate or cocoa. 

The following is the article of Dr. Taylor received by us some time 
since. 

BUTTEB AND FaTS. 

[Abstract of paper read by Dr. Thomas Taylor before the American Microscopical Society 
August, 1885, at Cleveland, Ohio.] 

" Since 1876, when my first paper was published on butter and fats 
in the New Yorh Microsco])ical Quarterly Journal, I have devoted a 
good deal of time to the investigation of this subject, principally with 
a view of finding a method by which I could, by the aid of the micro- 
scope, detect butter from butter substitutes. As a result of many ex- 
periments I find that a person experienced in the use of the microscope 
may distinguish the fats of various animals and of vegetables by fol- 
lowing the methods herein described. 

" The experimenter should first procure a specimen of common lard. 
This is composed mostly of crystalline starry forms which represent the 
solid fat of the lard. Real lard is composed of these and the oil com- 
mon to lard. In very hot weather, when the thermometer is up in the 
nineties the crystals dissolve in the oil, and perfect crystals cannot then 
be obtained unless cooled slowly to about seventy degrees Fahr. 

"Place a drop of sweet oil on a glass slide 3 x 1 indies, with the point 
of a needle. Place a small portion of the lard in the oil and mix them 



Plate VI. 




FIG. ' FAT CRYSTALS FROM BUTTER. 

Polanzn-i Light. x 4>\ 





FIG. 4 FAT CRYSTALS FROM BEEF. 

Polarized Light. x 4- . 




FIG. 2 FAT CRYSTALS FROM LARD. 
Polarized Light. X 4C0. 



FIG. 3 FAT CRYSTALS FROM OLEOMARGARINE. 
Polarized Light. X 40;. 





FIG. 3 FAT CRYSTALS FROM LARD ii BUTTER 
Polarized Light,. x 4C0.. 



FIG. e COCOA-NUT OIL i. BUTTER. X 405, 






No. 24] 375 

together. Place a microscopic glass disc over the lard and oil mixture 
and press gently. If held up to the light white granules will be seen 
if the temperature is not over eighty degrees Fahr.; these are fatty 
crystals. Under a low power of the microscope it will be observed 
that these crystals have stellar forms with dark centres and spines 
radiating from them . See figure 7. 

" To procure normal crystals of beef-kidney fat, render a piece of 
this fat in an iron pan, without water. Strain, and add sufficient 
sweet oil to bring the fat to the consistency of butter. Cool slowly 
for a period of from twelve to twenty-four hours. Mount in oil as 
directed in the case of lard. The crystals in this case present quite a 
different appearance from those seen in lard. See Fig. 8. View them 
by polarized light, with and without selenite plate. The beef crystals, 
to be seen to advantage, require a power of at least five hundred 
diameters, being very small, although they ajipear very interesting 
objects with a power as low as eighty. 

"When it is desired to examine the crystals of butter, boil about an 
ounce of pure, newly-made butter in a test tube or iron spoon for a 
period of several seconds; allow it to cool as directed in the case of 
beef and lard ; place a few grains of it on a slip of glass ; pour over 
it a few drops of alcohol (or better, with alcohol nine parts, carbolic 
acid one part); separate the crystals with a pin, and view them with 
a pocket lens ; they will appear like the eggs of insects, Fig. 1. Place 
a second portion of the same butter on a glass slide 3x1 inches ; com- 
bine it with a drop of sweet oil by means of a pin, reducing the butter 
to granules ; cover with a thick disc of glass, and view first with plain 
transmitted light, when crystals like Fig. 2 will be seen. Second, by 
polarized light. In this case place the polarizer low down and turn this 
prisnj round until its face angle crosses the face angle of the analyzing 
prism above. Under these conditions a dark ground is produced, and 
the butter crystals, which are globular in form, are seen in bold relief. 
The butter globular crystals will now exhibit a well-defined black 
cross representing that known as St. Andrew's. See Fig. 3. Figure 4 
represents a crystal of butter showing divisions produced in prismatic 
colors when the selenite plate is used with polarized light. If old 
butter or a poor oily butter is used in this experiment, the secondary 
crystals of butter are generally shown. These crystals are of rosette 
form, much smaller than that of the globular, and exhibit no cross. 
See Fig. 6. 

•'The globular crystals of butter, when kept for a month or more, 
seem to bud like a vegetable spore, and frequently every round crystal 
will show projecting from each a smaller crystal. See Fig. 5. The 
globular forms generally vary from fifteen ten-thousandths of an inch 
to the one-hundredth of an inch in diameter. These forms are never 
seen in pure beef or lard fats. Care should be observed not to press 
the crystals flat, especially the globular crystals, as the cross is not seen 
when severely pressed 

"Butter crystals vary slightly from each other in size and in some other 
slight particulars, such as color. A butter received from Tennessee, 
made from milk of Holstein and native breed, shows on its crystals 
indentations, a condition represented in no other butter yet observed. 
The butter crystals seen in the butter made at Mr. Frank Ward's dairy, 



27G ' [Senate 

from milk of Aldeniey cows, of Washington, also differ in some par- 
ticulars from all others examined, being darker in color, spines longer, 
and of larger size. Specimens intended for permanent nse should be 
mounted with a varnish ring, to prevent the cover from pressing on 
the crystals, and to prevent the movement of the cover used to protect 
them." 

Dr. Taylor has examined quite a number of other fats, vegetable and 
animal, and finds thus far, that animals and vegetables of distinctly 
different genera, and even species, yield fats which give typical fatty 
crystals characteristic of the animals and plants which yield them, and 
he is confident that his new discoveries will prove highly useful to 
microscopists and chemists when investigating adulterated substances 
used as food or in medicinal preparations. Many scientific men have 
urged him to continue his investigations, the result thus far being 
highly appreciated. 

A large number of examinations were made by this method and pho- 
tographs taken of the results. These photographs were made in 
order that the exact appearance might be produced, and the error that 
might arise frrom an imperfect or careless drawing obviated. All were 
magnified 250 diameters. 

Figure 4 gives the appearance of beef tallow. 

Figure 2 gives the appearance of lard. 

Figure 1 gives the appearance of butter. 

Figure 5 gives the appearance of oleomargarine. 

Figure 3 gives the appearance of lard and butter. 

The appearance of the crystals of these fats viewed by polarized 
light are different when separated, yet so far as the so-called St. 
Andrew's cross is concerned the oleomargarine exhibits the appear- 
ance of butter 

The lard and butter can, however, be distinguished with ease.* It 
must be remembered that these results are from a long and patient 
examination of each and every sample. 

The method will, we think, prove of some value in time. We as 
yet, however, fail to observe any characteristic difference between butter 
and oleomargarine, meaning by this latter term a mixture of beef 
tallow or other oleomargarine oil, cotton-seed and sesame oil. 

Figure 6 shows the appearance of butter mixed with cocoanut oil 
multipled by 250. 

The examination of butter, fats and oils by means of the microscope 
as given, is attended with this draw-back, viz.: The drawings produced 
either by means of the camera lucida or from memory are necessarily 
inaccurate. It is of great importance in these researches to have some 
method of exactly fixing the results so that they may be referred to 
from time to time as occasion requires. 

Now the only method which will fulfil these conditions is photog- 
raphy. 

At this time the introduction of dry plates places this art within 
reach of all. Any one who can make a photograph can make a simple 
form as is shown in Plate VII. 

We have used this for some years past, and when not more than 500 
diameters are required it answers every purpose. 

The artotypes illustrating this repoi't were made from negatives 
taken with this apparatus. 



Plate VII. 




FIG. I. ARRANGEMENT FOR PHOTOGRAPHING FROM MICROSCOPE. 




FIG. 2 SPECTROSCOPE, FOR PHOTOGRAPHING ABSORPTION BANDS 



No. ;m. I 



277 



We cannot urge too strongly ujion ull invoHtigators to fix tlioir ro- 
Hultrf in tliJH way. Of coui'ho Horno oxpciienco is required, hut a few 
trials and a little patience will he found to to amply j'cjpay the experi- 
menter. 

I'lie iiHe of the ^pectivjHCope for the examination of oUh and fatw 
8eeniH to have received hut little attention. 

J a the (Jhemicul NewH (1809), J)r. Sorlhy makes aome investiga- 
tion with I he micro-si)(;ctroacope hut tiie limited manner of experi- 
ments made and the practically arljitrary scale used makes the results, 
as far as hutter goes, almost UKoless to the investigator. 

Jlis scale was an interference Sfjcctrum with dark hands which di- 
vided the visihic sp(;ctrum into twelve portions of ecjual optical value, 
and is so adjusted that the sodium line 1) is 'i^, then A equals f , Ji 
U, (^ ^, 1> -H, J^^ •'? J l-l-'i, h (', 3-JO, J^^ 7}„ a JO 5-8. 

Hutter dissolved in carhon Ijisulphide gave hands at <> U) 0^. 

'i'he following is from JJingler's I'c^lytechnisches Journal, vol. 1!)8, 
p. -OJili, hy J. Mueller, Specti-um Analysis of I'at Oils. 

Frank, no circumpolarization in fatty oils. 

Mueller and Steinheil's spectrosecjpe was used. 

Tho scale in the spectrum was determined hy the following data : 

Red lithium line, J.'M -0. 

Vellow sodium line, loO-5. 

(Jreen thallium line, 105-0. 

Jiluo strontium lijic, 200-0. 

'J'he red end of tlie spectrum came to 120 approximately. 

Olive oil gave three ahsorption hands: One, very dark, situated in 
the red, from l.'J2 to 137; the second appeared as a faint shadow, from 
144 to 1'17; the third somewhat more rnarked, and extended from 104 
to ]07. '.l"he entire spectrum extended to 170. 

Sesame oil gave a faint ahsorption hand in the red from 133 to 135, 

In the following figure the upper j)ortion represents the spectrum 
(jf olive oil, the lower one the s])ectrum of sesame oil. Ahove the 
olive oil spectrum is the scale, and helow the sesame oil spectrum is 
indicated the j)osition of the hrilliant lines of lithium, sodium and 
thallium. (Li. Va. Tl.) 




In a tuhe 2^ centimeters in height the ahsorption Ijands of olive oil 
were less marked ; the faint line in the red near the orang(; almost dis- 
appeai-ed ; the hand in the green was fainter; the heavy line in the 
red was no fainter but narrower, but only on one side. It extended 
from 132 to 135. 



278 [Senate, No. 24.] 

A mixture of one-half sesame and one-half olive oil, mikI one con- 
sisting of one-half olive and one-half cotton-seed oil, in lubes 5 cen- 
timeters in length produced the same spectrum reaction us ])ure olive 
oil in a Lube 2^ centimeters long. 

Linseed oil produced the same absorption bands as olive oil, also 
elder oil. In the latter case, owing to its deep color, the blue was 
absorbed up to 164 so that the absorption band in the green could no 
longer be seen isolated. 

The fact that the various oils produced the same absorption bands 
points to a common cause. On examination it was found that the absorp- 
tion bands of olive oil and a solution of chlorophyll are identical and 
hence the above described absorption bands are due to the presence of 
chlorophyll. 

The use of the spectroscope was thought to be worthy of attention 
and spectroscope arranged for photography was procured. The appear- 
ance of this instrument is shown in Plate VII, Fig. 2. 

The second sized tube, about two inches in length, was found to be 
most convenient. All of the results were photographed. 

It has long been known that rancid oils and fats give no absorption 
bands that can be seen, while all vegetable oils give definite absorption 
bands due to the presence of chlorophyll. 

Besides the bands that can be seen it was thought probable that in 
the ultra violet region of the spectrum, bands might be present, which 
although not visible, could be reproduced and fixed by the aid of pho- 
tography. A large number of experiments with this object in view 
have been made. 

The oils experimented on have been sesame, cotton seed and olive ; 
the fats, beef and mutton, suet, lard and butter. 

Blyth's " pattern process " was examined and a large number of ex- 
periments tried, but this method is too comparative in its nature to be 
of practical value, for although the different fats and oils have different 
patterns, so much care is necessary to obtain concordant results that 
the process cannot be regarded with favor. Moreover when mixtures 
of the fats and oils are examined in this way, the variations in the 
patterns are not of such a character as to conclusively point out the 
kind of fat or oil. The following requirements are necessary : 

1. A chemically clean dish. 

2. Absolutely pure water. The water is poured into the dish. A 
casserole about four inches in diameter will be found to be a convenient 
vessel. The fat or oil is then made fiuid by heat and a drop allowed 
to fall upon the surface of the water from a height of about four 
inches. The water should be at a temperature of about forty-five F. 

It must be remembered that in each series of tests, all of the fats 
and oils must be treated in the same way. If, for instance, a sample 
of butter is being examined to determine whether it is adulterated 
with lard, etc., we must first test a sample of pure butter under exactly 
the same conditions as the suspected sample is tested, i. e., the 
temperature of the water and of the sample must be the same, so that 
if the water has a temperature of forty-five degrees Fahrenheit and the 
fat a temperature of one hundred degrees Fahrenheit in one case, then 
in all of the tests the water and fat must be of the same temperatures. 

Also the height above the surface of the water on which the fat or 
oil is dropped must be exactly the same in all cases. By paying strict at- 
tention to these details the process may be of some use, but as before 
8tated,the results are hardly practical. 



MANUFACTURE OF NEUFCHATEL CHEESE. 



By Edward W. Maktik hiuI Kussell W. Mooee. 



1st. Foreign Method. 
'yid. American Method. 

A. Pure. 13. With lard. 

Foreign Method. 

The milk, warm from the cow, is i)ut in earthen pots. These pots 
are then placed in boxes, covered with blankets, and allowed to stand 
for forty-eight hours. The soft curd, thus formed, is transferred to 
closely woven baskets and allowed to drain for twelve hours ; and next 
to bags of cotton cloth, and then kneaded at short intervals for twelve 
hours. The curd is now moulded into small cheeses of cylindrical form, 
each weighing about five ounces, and sprinkled with salt in the pro- 
portion of one-half pound of salt to one hundred pounds of cheese. 
After forty-eight hours they are placed on lattice work, covered Avith 
straw, allowing at least three inches between cheeses, and remain in 
this position for forty-eight hours ; then turned and allowed to remain 
for another forty-eight hours. They are next placed on end for five 
days. This position is then reversed and they are allowed to remain for 
five days longer. The cheeses are now removed to an airy room, placed 
on racks until they become covered with a blue mold. This mold is 
removed and the cheeses are placed in a room warmed to seventy-five 
degrees Fahrenheit, and here remain until minute red spots appear. 
The cheese should now be soft and smooth and not " grainy." 

American Method. 
A. Pure. 
The milk is run into vats, warmed and the caseine coagulated in the 
usual manner. The resulting curd is slightly pressed and is then 
formed into cheeses, weighing about five ounces each. These cheeses 
are now rubbed with salt, allowed to dry for a few hours, wrapped in 
paper and tin foil and finally packed in boxes marked " JNTeufchatel 
Cheese. 

The " Cream Neufchatel Cheese" is made in a similar manner, but 
a certain proportion of cream is added to the milk before souring. 
About one hujidred pounds of milk are required to make eighteen 
pounds of cheese. 

B. With lard. 

The milk is skimmed, a portion of it run through the emulsifier and 
mixed, or emulsified with lard, in the proportion of one and a half pounds 
of lai'd to one hundred pounds of skimmed milk. This compound is 
then run into vats containing a certain proportion of skimmed milk 
nearly at the souring point, and the whole well mixed. The milk is 



280 [Senatk 

now coagulated with rennet, the curd pressed and made up into cheeses 
weigliing about live ounces each, rubbed with salt, dried for a few 
hours, covered witli paper and tin foila^id packed in boxes and marked 
" Neufchatel Cheese." Sometimes a small amount of coloring matter 
is added to impart a richer appearance to the cheese. 

Method of Analysis. 

A, Detei'mination of water. 

B. Determination of fat. 

Vj. Determination of mgar and caseine. 

D. Determinatio7i of lactic acid. 

E. Determination of ash. 

F. Determination of salt and ash. 

G. Determ ination of nature of fat. 
II. Ddtermination of coloring matter. 

A. Determination of 'water. 

Weigh out in a platinum milk dish two or three grammes of the 
cheese, place in the air bath at a temperature of 100 degrees C. until 
the curd is nearly dry. Weigh a small glass rod. Add to contents of 
dish 5 c. c. of 95 per cent alcohol. Stir carefully with the rod, allow- 
ing alcohol to evaporate at temperature of 90 degrees C. Then place 
in the air bath at temperature of 100 to 105 degrees C, dry to con- 
stant weight. The loss in weight equals 'water. 

B. Determination of fat. 

Extract the fat as in Waller's method of milk analysis, using petroleum 
ether and not ethyl ether, since lactic acid is soluble in ethyl ether. 

C. Determination of sugar and caseine. 
Indirectly as seen by the following formula : 

(100 — [A+B] — [D + EJ = C. 
In which A. per cent of water ; B, per cent of fat; D. per cent of 
acid ; E. per cent of ash ; 0. per cent of caseine and sugar. 

D. Deter'mination of acidity {lactic acid) . 

Ten grammes of the sample are well shaken with 100 c. c. water ; 
50 c. c. filtered off and titrated with "■, NaHO, the acidity is calculated 
to lactic acid (C3 II^ O3). 1 c. c. To NaHO^O- 00889 grammes lactic 
acid. 

E. Determination of ash. 

Incinerate at very low red heat, residue from B. and calculate the 
p ir cent of ash. 

F. Detervnination of Salt (iVa CT) in ash. 

Dissol'/e the ash in hot water. Add a few drops of Fe,, (SO4), and 
then precipitate with NH4 HO. The solution is filtered and the excess 
of NH4 HO is boiled out. The precipitate contains phosphates which 
might interfere. The sol,utiou is titrared with 1" AgNO^ and the per 
cent of NaCl calculated from this. 



No. 24.] 



281 



G. Determination of Character of Fat. 

Any of the methods may be used, as Reichert's, remembering to 
extract the fat vvitli petroleum 'ether. Otherwise the fat will cer- 
tainly retain lactic acid. 

H. Determination of Coloring Matter. 

Neutralize lactic acid; extract the fat by agitation with water; 
filter off fat and dry. Treat fat with bisulphide of carbon and alka- 
line water (Martin's method), Analyst, vol. 10. Alkaline water will 
take up coloring matter. 

The following table shows the result of the examinations of samples 
of the different brands of Neufchatel cheese submitted to me for ex- 
amination: 



Number of sample 
aud aualysis. 



E. 3509 
E. 3510 
E. 3511 
E. 3512 
E. 3513 
E. 3514 
B. 3515 
E. 3517 
E. 3518 
X 



50 
54 
61 
71 
37 
64 
57 
46 
32 
54 



08 
18 
48 
43 
97 
50 
83 
06 
17 
96 



23 


34 


16- 


19 


35 


22- 


13 


20 


21- 


1 


88 


22- 


53 


43 


6- 


18 


81 


13- 


21 


00 


17- 


29 


43 


20- 


54 


96 


9- 


1 


42 


38- 



•67 
•35 
• 02 
•44 
•66 
•55 
00 
•50 
•93 
•71 







— 




^ 


-— ^ 


o 


o 


,»J> 


a 


a 


k; 






"■^ 


-^ ^ 






«"" =3 




Ph 


ui ■" 


2-49 


1-44 


' 2 


38 


1 


14 


2 


97 


1 


84 


3 


13 


1 


94 


1 


30 





80 


2 


04 


1 


01 


2 


85 


1 


90 


2 


45 


1 


45 


1 


52 





91 


4 


91 










•42 
•74 
•33 
•12 
•74 
•10 
•32 
•60 
•42 



Samples E. 3513, E. 3517 and E. 3518 are " Neufchatel Cream 
Cheese." 

The fat contained in the cheese was examined by Eeichert's method. 
The following; table shows the results : 



Sample 

and analysis 

number. 



E. 3509. 
E. 3510. 
E. 3511 
E. 3512, 
E. 3513. 
E. 3614, 
E. 3315 
E. 3517, 
. E. 3518, 
X 



e.c. ^ 

10 


Na. HO 


required to ueutra 


ize each 


fifty c. c 


of distillate. 


1st 50. 


2d 50. 


3d 50. 


4th 50. 


5th 50. 


6th 50. 


7th 50. 


8th 50 


13.06 


2.08 


0.69 


0.40 


0.30 


0.30 


0.10 




13.17 


1.98 


0.94 


0.54 


0.30 


0.40 


0.30 


0.10 


13.07 


0.99 


0.54 


0.35 


0.25 


0.20 


0.10 




11.39 


1.78 


0.59 


0.49 


0.30 


0.20 


0.10 




12.77 


1.18 


0.50 


0.40 


0.24 


0.10 






13.66 


.69 


0.79 


0.30 


0.20 


0.10 






13.55 


1.G8 


0.79 


0.50 


0.40 


0.20 


0.10 




13.27 


2.28 


0.59 


0.30 


0.10 









12.97 


1.68 


0.59 


0.59 


0.24 


0.20 


0.10 




12.4 


1.9 
















3 -£" 

. « 

- ^ 

6.26 
6.23 
5.45 
5.22 
5.34 
5.53 
6.00 
5.85 
5.76 



[Sen. Doc. No. 24.J 



36 



282 [Senate, No. 24.] 

Sample X is hard skim cheese made from milk that had been skimmed 
by the De Laval centrifugal separator, and is here given for the purpose 
of comparison. 

From the results obtained I should conclude that all the samples 
were made from milk alone and that foreign fats had not been added 
in any case. 

Samples No. E. 3509, E. 3515 appear to have been made from whole 
milk. 

Samples No. E. 3510, E. 3511, E. 3514, appear to have been made 
from partly skimmed milk. 

Sample No. E. 3512 appears to have been made from skimmed milk, 
perhaps from a centrifugal separator. 

Samples No. E. 3513, E. 3518 and E. 3517 appear to have been made 
from milk to which varying amounts of cream had been added. 



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284 [Senate 

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No. 34.] 285 

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286 [Senate. 

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f. Landw., Gewrb., 1883, 9. 

Examination of Butter for Tallow. 0. Kunstman, Pharm. Centrli., 
1875, 9 ; Wagner, Jahr., 1875, 909 ; Polyt. Centrbl., 1875, 392. 

Examination of Butter. Cook, zts. Anal. Chem. 1879, 111 ; Wagner 
Jahr., 26, 712. Lenz, zts. Anal. Chem., 1880. 370 ; Wagner, 26, 
712. Donny, Wagner Jahr., 26, 711 ; Chem. News, 47, 35 ; Chem. 
News, 47, 49 ; Chemical News, 47, 52. Hoorn, Polyt. Centr., 1871, 
1188, Wagner, Jahr., 1871, 671 ; Dt. Indzt, 1871, 327; Chem. 
Centrbl., 1871, 49. Kressner, zts. Anal. Chem., 18, 83; Wagner 
Jahr., 25, 951 ; Chem. Centrbl., 1879, 83 ; Chem. News, 50, 68 ; 
Chem. News, 50, 192; Chem. News, 50, 213 ; Chem. News, 42, 306. 
Medicus & Scherer, zts. Anal. Chem. 1880, 159 ; Wagner, Jahr., 

26, 712. J. Munier, zts. AnaL Chem., 1882, 394; Wagner Jahr., 
1882, 928. 

Contribution to Butter Examination. Koenig, Ind. bl., 1879, p. 455 ; 

Wagner Jahr.,25, 947; Dingl. Poly. Journ., 232, 286; Chem. 

Centrbl., 1879, 127. Magnier la Source. 
Examination of Butter. Repert. Pharm., 38, 46 ; Wagner Jahr., 1882, 

929. M. Leibschutz. Am. Chem. Soc, IV. 544 ; Analyst, VII. 134. 
Distinguishing Between Butter and Oleomargarine. Analyst, VI. 54. 

A. Mayer, Fehling's Landw. Ztg,, 31, 92. 



No. 24.] 287 

New Method. W. G. Crook, Analyst, IV. III. 

Foreign Fats in Butter. Chemical News, 50, 208; 46, 34. 

Butter Testing. J. Horsiey, E. Ballard, Zts. and Chem., 1863, p. 99 ; 

Chem. News, 42, 307. Th. Taylor, Sci. American, 1878, 374; 

Dingl. Polyt. Jour., 220, 93; L'Industrie Laitiere, 1881 ; Milchzt'g, 

1882, 27; Wagner Jahr., 1882, 930. 
Butter Testing Apparatus. Butter Tester, W. Osten, Wagner, Jahr., 

1882, 930 ; Ger. Pat., 19,078 and 20,695. D. Gaebel, Wagner, 1882, 

930 ; Milchzt'g, 1882, 437. 
Escourt's Butter Apparatus. Chemical News, 38, 267. • J. G. Bell, 

Chem. Centrbl., 1879, 586; Wagner Jahr., 25, 947. 
Fatty Acids of Butter. Chemical News, 42, 72. C. Schmidt, Bull 

d' Soc. Ind. d' Nord., 1884, 87 ; Wagner Jahr., 1884, 1062. 
Insoluble Fatty Acids in Butter Pat. Analyst, V. 155. 
Time of Drying. Analyst, VIII. 163. 
Butter, Melting Points, Det. of, and Other Fats. T. Redwood, Analyst, 

1.51. 
Melting Point of Genuine and Artificial Butter. J. Moser, Stummin's 

Ingenieur, III. 97; Wagner Jahr., 1875, 909; Dingl. Polyl. Jour., 

216, 288 ; Polyt. Centrbl., 1875, 392. 
Oil Cocoanut, Relation of, to Various Methods of Butter Analysis. 

R. W. Moore, Jour. Am. Chem. Soc, VII. 188. 
Polarized Light, Examination of Butter by. F. Fischer, Chemical 

News, 39,358. 
Ratio of Expansion by Heat of Butter. Analyst, II. 183. 
Salicylic Acid, Detection of, in Milk and Butter. R. Portele, Landw. 

Versuchss, 27, 148 ; Wagner Jahr., 1881, 830. 
Specific Gravity of Butter. G. Ambuhl, Schw. Wochshft. and Pharm., 

1881, 7 ; Wagner Jahr., 1881, 839. A. W. Blyth, Analyst, V. 76. 
Influence of Decomposition on Specific Gravity. Analyst, IV. 39, 93. 
Spectroscope, Use in Detection of Adulteration. H. E. Sorby, Chem. 

News, 20, 316; Wagner Jahr., 1870; Dingl. Polyt. Jour., 198, 345. 
Water in Butter. E. Johanson, Pharm. Ztsshft & Russland, 1881, 

399 ; Wagner Jahr., 1881, 839. 
Somerset House Standard for Water in Butter. Analyst, IV. 14 and 18. 

Bibliography of Fats akd Oils. 

Chemical News, 31, 227, 228, 238, 205 ; 37,173; 43, 101, 111,170,228, 

230,247. 

Fatty Acids. 

Conversion of Liquid Fat Acids into Solid Products. Dingl. Polyt. 

Jour., 254, 264. 
Determination of Undecomposed Fat in Mixtures of Fatty Acids. 

Chemical News, 47, 72. 
Determination of Fatty Acids in Oils. Analyst, IX. 125; Monit. 

Sci., XIV. 205 ; Analyst, VL 100. 
Easy and Rapid Method of Manipulating. A. W. Blyth, Analyst, II. 112. 
Filter Washing of. Analyst, IV. 52. 
Estimation of, in Oils. G. Richter, Seifeu Sied. Zts. XVII. 198 ; Jour. 

Soc. Chem. Ind., II. 480. 



288 [Senate 

Estimate of Neutral Fat in Mixtures of. M. Grogev, Dingl, Polyt. 

Jour., 246, 286; Journ. S. Chem. Ind., I. 50S. 
Halogen. Derivatives of. Chem. News, XXXV. 185. 
New Fat Acid in nut of Calif Baytree. Shellman and O'Neill, Am. 

Chem. Jour., July, 1882; Jour. Soc. Chem. Ind., I. 370. 
Nitrogen Radicals, Introduction of, into Compounds of the Fatty 

Series. Chem. News, 37, 172. 
Nitro-compounds of Fatty Series. Chemical News, 38, 39. 
Fatty Acids and their Alkaline Salts. Chemical News, 31, 269. 
Suggested Application of, to Photography. Chemical News, 33, 126. 
Olein Acid, Conversion of, to Palmitic Acid on a Manufacturing scale. 

"W. Lant. Carpenter, Jour. Soc. Chem. Inds., 11. 98. 
Olein Acid Oxidation by Ko Mnj 0, in Alkaline Solution. A. Saytzeff 

Jour. Prakt., 31, 541 ; Analyst, VII. 207. 
Oleic Acid, Separation from Stearic. J. David, Comptes Rend us, 81, 

416 ; Analyst, I. 360. 
Superheated Steam, Acids Produced l)y distilling with. A. Cahours 

and E. Demarcay, Comptes Rendus, 1879, No. 6 ; Analyst, I. 403. 
Adulteration, Fat sold for Lard. J. Muter, Analyst, VII. 93. 
Adulteration of Lard. A. Seiffert, Schw. Woch. Pharm., 20, 287 ; 

Jour. Soc. Chem. Ind., I. 370. 
Adulteration of Lard, Detection of Tallow. W. Rodiger, Chem. Zeit., 

1882, 118; Journ. Soc. Chem. Ind., L 162. 
Adulteration of Almond Oil. Jour. Soc. Chem. Ind., II. 188. 
Adulteration of Fatty Oils. G. Richter, Seifen sied Zts., 18, 210 ; 

Jour. Soc. Chem. Ind., II, 481. Detection of, Chemical News, 32, 

140. G. Richter, Sefen sied. Zts. 16, 188; 18, 199; Jour. Soc. 

Chem. Ind., IL 384. 
Detecting Cotton-seed Oil in Olive Oil. A. Buchheiter, Drag. Ztg., 

Jour. Soc. Chem. Ind., I. 32. 
Reaction for Distinguishing Cotton and Olive Oil. M. Secchini Chem. 

Gaz., 1882, 61 ; Jour. Soc. Chem. Ind., L 237. 
Apparatus for Estimation of Fatty Bodies. F. Tschaplowitz, Zts. and 

Chem., 18, 492; Jour. Soc. Chem. Ind., L 386. 
Analysis of Fats. Chemical News, 47, 71 ; 49, 214. W. G. Crook, 

Analyst, IV. 111. F. P. Perkins, Analyst, 142. 
Composition of Human Fat. Chemical News, 47, 10. 
Composition of Fatty Matter of Wool. Chemical News, 31, 26. \ 

Chinese Tree Fat and Grease of. Seifen sied Ztg., 35, 415; Jour. Soc. 

Chem. Ind., III. 181. 
Constitution of Natural Fats. Chemical News, 31, 250. 
Composition and mode of Action of Turkey Red Oils. A. Mnller 

Jacobs, Dingl. polyt. journ., 251, 499 ; Journ. Soc. Chem. Ind., 3, 

412. 
Chemistry and Analytical Examination of fixed oils. A. Hallen, 

Journ. Soc. Chem. Ind., 2, 49. 
Decomposition of neutral fat bodies. Chemical News, 31, 250. 
Cotton-seed Analyses. Analyst, VI. 216. 
Cotton-seed and Palm nut oils. Seifensied Ztg., 33, 390; Journ. Soc. 

Chem. Ind., 3, 181. 
Cooling of fat. Chem. News, 37, 131. 
Digestion and assimilation of fat in liuman body. H. 0. Bartlett, 

Analyst, I, 212. 



No. 24.] 389 

Estimation quantitative of oils and fats. Mills and Akelt, Analyst, Ind. 

6, 245. Mills and Akelt, Journ. Soc. Chem. Ind., Ill, 366. Mills 

and Snodgrass, Journ. Soc. Chem. Ind. II, 435. 
Estimation of fatlin palm nut .meal. V. v. Wilau, Journ. Soc. Chem. 

Ind., IV. 511. 
Examination of Tallow, etc., especially for acidity. W. H. Dening, 

Jour, Soc. Chem. Ind., III. 540, III. 1643. 
Examination of fat. Analyst, VIII. 154 ; Chem. JSTews, 51, 172. 

R. Benseman, Eepert, Anal. Chem., IV. 165 ; Journ. Soc. Chem. 

Ind., IV. 435. 
Examining Fatty oils for mineral oils. Geissler, Self en Sied, Zts., 16, 

188. Jour. Soc. Chem. Ind., 2, 385. 
Examination of Fixed Oils. Further notes on. W. Lant Carpenter, 

Jour. Soc. Chem. Ind., 2, 101. 
Examination of fats. Hubl, Dingl. Polyt. Journ., 253, 281 ; Chem. 

News, 48, 87, 150. 
Experiments on Fatty matters. Chem. News, 51, 202. 
Extractive Apparatus for fats. T. 0. C. Sloane, Jour. Am. Chem. 

Soc. 4, 250 ; Analyst, 8, 35. 
Extraction and treatment of fats. Dingl. Polyt. Jour., 253, 415. 
Figures assumed by various fats. A. Wynter, Blyth, Analyst, 6, 157. 
Grapestone oil, production of. J. v. Jobst., Dingl., Polyt. Jour. 155, 

450. 
Lubricating oils. Investigations on. D. Lamansky, Dingl. Polyt. 

Jour., 248, 29 ; Jour. Soc. Chem. Ind., 2, 417. 
Industry, Contributions to the fat. Chem. News, 39, 135. 
Lard oil. H. Ohio, Arch. d. Pharm. 142, 35 ; Wagner Jahrsb., 1857 

340; Polyt. Centrbl. 1858,223; Chem. Centrbl., 1857, 880. Bailly 

Technologiste, July, 528 ; Wagner Jahresb., 1857 ; Polyt. Centrbl. 

1857, 1260. 
Lard oil. Preparation of. C. Puscher, Wagner Jahr., 1855, 256. 
Mechanical equivalent of fat in cattle being fattened. Chem. News, 

41, 134. 
Metals, action of certain on oils. M. Livache, Comptes Rendus Jan. 

Jour. Soc. Chem. Ind., 2, 349. 
Mustard oil, hedge. E. Valenta, Dingl. Polyt. Jour. 247, 1; Journ. 

Soc. Chem. Ind., 2, 181. 
Melting point, apparatus for detecting. Cross and Bevan, Hand. 

Chem. 43. 
Melting point, determining. A. Terrell, Bull. Soc. Chem., 31, 155. 
Melting point of fats. Chem. News, 44, 79 ; Chem. News, 32, 27. 
Melting point of fats, determining. Chem. News, 31, 216. Kretsch- 

mar, Zts. Anal. Chem., 21, 399 ; Journ. Soc. Chem. Ind, 1,508. 
Solidification of fatty oils. W. Lant Carpenter, Jour. Soc. Chem. 

Ind., m. 367. 
Modification of animal fat, peculiar. H. C. Bartlett, Analyst, I. 175. 
New form of fat. Analyst, 8, 65. 
Oxidation of Turkey Red Oil in Dyeing. F. Schatz, Dingl. Polyt. 

Journ., 250, 9; Journ. Soc. Chem. Ind., 3, 106. 
Physical Properties of Fats. Chem. News, 39, 265. 
Ratio of Expansion by Heat of Different Fats. Analyst, 4, 183. 
Resin Oil, Occurrence of Caproic Oil in. W. Kelbe and C. Warth, 

Chem. Ztg., 6, 221 ; Journ. Soc. Chem. Ind., 1, 143. 
[Sen. Doc. No. 24.] 37 



\?iH) [Sknatk, No. '.M.j 

Sapoiiifieation of Fat Analyst. 5. 141. 

Solubilitv of Iodine in Futtv Oils. \\'. (hvonl. Aivhiv. do. Pluvrm.. 

X>x\5. -KU. 
Solvent Action of Acetic Aciil on Ftits and (>ils. l-',. \jili>nta. IHngl. 

Polyt. donr., •,!^v\ '29{\; .lonr. 8oc. ('l\em. lud., ;>. ;rM. 
Sj>eoitic Gravities of Fats. 0. W. \Vigner, Analyst^ I, 35. 
. Kstiniatiou of simple method. G. W. Wigner, Analvst, 1, 

145. 

Analvst. 4. 'iO(\ 



Si^JOtTum Anaivsis for Recognizing Oils. <1. Mnoller, Pogg. Ann., 198, 

539; Wagner dahr.. lS71.^t581 rChem. Oentrbl.. 1871, ^717; Hingl. 

Polyt. Jour.. 198. 5-.^l>; Polyt. Oentrbl., 1871, ;>lt5. 
Synthesis of Neutral Fats. Ohem. News. 49, :;>49. 
'rest for Sperm Oil. dour. Soc. Ohem. lud.. 1. '303. 
Testing the Quality of Turkey Ked Oil. A. Mueller dacobs, Dingl. 

Polyt. Jour.. *3rK>. 4T;>; dour. Soc. Ohem. Ind., 4, lir». 
Testing Petroleum for Adulteration with Solar Oils. 0. lleppe. Jour. 

Soc. Ohem. Ind.. 3. .Ov. 
Testing by Volumetric. Analyst. 8, I'M. 
Stability of Uypobromite Solution and its use for Titration of t>ils, 

Notes on. A. H. Allen, .lour. Soc. Ohem. huL. 3. Oiiri; Analyst. (5, 

99. 
Stnbilitv of Fat Salts in Pivsenoe of Water. Ohem. News, 31, 185. 
Viscositv of Mineral Oils. K, Krause. Ohem. Ztg., V. 7, 263. 

Oingl.' Polyt. Jour.. ':?19, 1(55. Jour. Soc. Ohem. Ind.. 3. 385. 
Wax. Vegetable. M. Pnchner. Kepert Anat. Ohem.. 9. 137. 
Wax. Hee's. Anaivsis bv Koettstorfer Process, llilbl. Dingier Polvt^, 

249. 338; dour". Soc.'Ohem. Ind.. -0.418. 
Wax. Oarnanba, Ohemical Oomposition of. 11. Sturcke, Ann. Ohem. 

Pharm., 2'v3. .^83; dour. Soc. Ohem. Ind., 3. 448. 
Wax. Hee's, Analysis and Oomposition of. 0. llehner. IHngl. Polyt. 

Jour., vol. vOl; Analvst. 1883, 1(5. 
Wool Grea;«ie, OeeonnHJSitiou of. Dingier. Polyt. Jour., .255, 88. 



BUTTER. 

To the ITon. J, K. Brown, New York State Dairy Commissioner : 
Sir — J liavo the honor to suhmit the following report : 

Butter. 

^i'his important article of food is, as is generally known, composed 
of, for the most part, the fat of the milk of mammalia. 

That from the milk of the cow has a fine pasty consistency at ordinary 
temperatures, its color varies from a lard-white to a beautiful golden 
yellow. The best quality has a fine delicate flavor peculiar to itself, 
which is easily lost or destroyed by careless management of both the 
article itself and the animal that produces it. 

'J'he word butter comes directly from the German or Bavarian 
*'buttern " or " butteln," meaning to shake backwards and forwards. 

Its etymology is, according to fStormonth, as follows : Bav., but- 
tern or butteln ; L., butyrum ; Gr., boutyron. 

According to the Imperial Dictionary : A. S., buter; Ger., butter; 
L., butyrum; Gr., boutyron, from bous, ox; tyros, cheese. 

The ancient history of butter is involved in some cloudiness, but 
doubtless it was known at a very early period to the ancient civilized 
nations. 

Dr. Edward Smith says : " It may be inferred that it was unknown 
to the ancient Greeks as no reference was made to it by Homer or 
Aristotle," but it is a well-known historical fact that the ancient Greeks 
and itomans used it as ointment in their baths, and furthermore, 
RoHcoe and Scholemmer* state that Herodotus and Hippocrates, in the 
fiftli century, B. C., both describe butter (/jouTpov) as made by the 
(Scytliians by violently agitating mare's milk. 

The manufacture of butter is also described by 8tet. He says it 
was produced by agitating the milk of domestic animals and that the 
best butter is obtained from the fattest milk, as that of the sheep, 
although it can be made from goat's milk. 

liecentdevelopements relating to " Bog butter" maybe cited in proof 
of the antiquity of butter. This is a substance which has been found 
in the bogs of Ireland, Scotland and occasionally of the Faroe Islands. 

It has been considered to be a mineral resin of vegetable origin like 
V>itumen, asphalt, amber, petroleum and ozokerite, and Mr. John 
riantjf who denies that this is butter, calls it butyrellite, but the 
analysis of G. W. Wigner and Prof. ChurchJ shows it to be genuine 

* RoHcoo and Bcholemmer, vol. iii, part ii, page 364. 
t Chemical News, vol. xli, pat;e 205. 
t Analyst, vol. v, page 17, 1880. 



292 [Senate 

butter. The superstitious natives accounted for its presence by the 
agency of fairies, but the less fanciful considered it the work of smug- 
glers, or that it was deposited there to preserve and ripen, A complete 
history of bog butter is contained in a paper by Dr. Wilde (In Proc. 
Eoy. Irish Acad., vol. vi, page 369). 

Its chemical analysis is given by Prof. E. Davy, in Proc. Roy. Dub- 
lin Sac, 182(5; by Williamson, in Aim. Ch. Pharm.y 1845, vol. liv, 
page 125 ; and by Brazier in Chem. Oaz., 1852, page 375. 

Wigner and Smith minutely describe the physical, chemical and 
microscopical characters of the sample they examined, and showed it 
to^be genuine butter. They believed the specimen to be not less than 
one thousand years old and probably older. The analysis of the sam- 
ple showed : 

Moisture, 1 • 40 per cent. 

Curd, fibre, anct other matters insoluble in ether, 3-98 per cent. 

Ash, -32 per cent. 

Fatty matters, 94-30 per cent. 

The ash contained chlorine, -033; chloride of sodium, '054. 

The analysis of the fat showed : 

Volatile fatty acids calculated as butyric, -06 per cent. 

Soluble fatty acids not volatile, '42 per cent. 

Insoluble fixed fatty acids, 99 . 48 per cent. 

Glycerin, minute traces. 

They state: " It is intei-esting to observe how complete has been the 
decomposition of the original glyceridos of butter, both the resulting 
glycerin and soluble fatty acids set free, having been almost entirely 
removed by the action of water only at a low temperature. Time has 
been an important factor in the change." 

The microscopical examination of curd revealed considerable quan- 
tities of vegetable matter, fragments of wood, fungoid growth, mycelium, 
muscular tissue and some hairs. 

The same chemists describe a specimen of butter taken from an 
Egyptian tomb which they considered two thousand and five hundred 
years old. It'had been melted and sealed in a vase, and was in a com- 
paratively good state of preservation. Their examination demonstrated 
it to have been made from the fat of milk. 

The vessels in which bog butter has been found are described as 
rough wooden square, oblong and cylindrical boxes or kegs, and also 
as a hollow tree trunk. One of the latter kind is preserved in the 
museum of the Royal Irish Academy. The Edinburgh museum also 
contains specimens of these vessels. 

Butter was used as an article of food to a considerable extent by 
the Hebrews. It is said to have been introduced to the knowledge of 
the Greeks by the Scythians, Thraciaus and Phrygians and to the 
Komans by the Germans. 

It came into general use in England in the early part of the fifteenth 
century.* It seems to be a concomitant of civilization ; for its early 
history shows it to have been used as an article of food only by the 
most civilized of ancient nations, and even at the present day it is very 
little used by barbarians. 

Although Pliny f relates that butter was much valued by bar- 

* Smith's Foods, p. 

t Bell's Anal, aud Adult, of Foods, p. 43 et sequent. 



No. 24.] 293 

barian nations among whom its use served to distinguish the rich from 
the poor, and adds that it was prepared by agitating cow's, goat's and 
ewe's miJk in long vessels with narrow necks. 

The alchemists gave the name butter to many articles both vegetable 
and mineral which resembled butter in consistency, viz : 

First. Vegetable butters : palm, cocoa, cocoanut, nutmeg and shea. 

Shea butter, i. e., tree butter, is used as a substitute for butter by 
the Africans and is made from the seeds of a fruit which resembles an 
olive. The butter is extracted by boiling the dried seeds. It is said 
to keep a long time. It is harder and whiter than cow's butter, and is 
said to have a more agreeable taste. 

Second. Chemical butters; as butter of arsenic, antimony, zmc, bis- 
muth, tin and rock butter. All except the latter are sublimated chlo- 
rides of the respective metals. 

Eock butter is a greasy exudation from alum rocks, found in various 
parts of Europe ; it is an iron alum. 

Butter has been made from the milk of the reindeer, mares, camels, 
buffaloes, asses, goats, sheep and others. Ewes were extensively kept 
for milking at one time in Great Britain. But the butter from most 
of these animals has an unpleasant flavor characteristic of the animal, 
and at present butter is almost exclusively made from the milk of the 
cow. 

Ghee* is a clarified butter made from the milk of the buffalo, and 
much used by the natives of India. It is manufactured by boil- 
ing the milk and after it has cooled adding sour milk called dhye, to 
coagulate it. It is then churned and hot water added. After stand- 
ing a few days it becomes rancid when it is clarified by being boiled 
with dhye and salt, or betel leaf, and it is packed in sealed pots. It 
contains more casein than ordinary butter and has a disagreeable taste. 

The amount of butter-fat in milk varies with the breed, age, time 
after calving, season, part of milk taken, frequency of milking, food, 
treatment, hygienic surroundings, etc., of the cow. 

It is a well established fact that a cow will transmit her milking 
qualities to her offspring, and that butter, cheese and milk cows can 
be bred to augment these propensities the same as horses can be bred 
for speed. 

As a general rule the milk of cattle which yield large quantities is 
deficient in the solid ingredients, especially fat, and under the same 
rule these are found among the larger and coarser built cows, and the 
butter producers among the smaller and closer built. 

The favorite English breeds are the Ayrshire, Norfolk, Suffolk, Dur- 
ham and Jerseys, for butter, and the Shorthorns, Herefords and North 
Devons for large quantities of milk and beef. The Germans prefer 
the Swiss, Allgauer and Dutch. 

A cow is in the best condition for butter production from the fourth 
to the seventh year of her age, and the milk secreted from the end of 
the first to the end of the fourth month after parturition contains the 
greatest quantity and the best quality (other things being equal) of 
butter. 

Temperature exercises considerable influence upon the condition of 
milk. Heat increases the amount of fat while cold increases the 
sugar and caseous elements, hence a cow will yield more butter in 

♦Smith's Food, p. 136. 



294 [Senate 

winter if kept in a warm, comfortable place than if exposed. Dairy- 
men well know that the last of a milking, known as strippings, con- 
tains much more butter fat tlian any other part, the first or " fore 
milk " containing the least. Hassall found the amount of cream in 
eight samples of strippings to be 141.5 per cent, while the fore milk 
contained but 61.5. 

I found a sample of milk, about one-half pint taken from seven 
cows about one-half an hour after they had been milked, contained 
7.37 per cent of pure dry fat, and a sample from a can into which the 
whole milk had been poured contained but 3.64 per cent of dry fat. 

The great amount of fat in the last milking has generally been 
accounted for upon the principle that the fat obeyed the laws of grav- 
ity in the udder the same as it did out of it. 

But ]31yth shows this to be a fallacy as the same phenomenon occurs 
with human milk where the breast occupies nearly a horizontal position. 
The increase of fat in the last milk is probably due to the stimulation 
of the secretory cells by the act of milking. The secretion of fat be- 
ing the most elfected. 

Morning's milk contains a larger proportion of fat than afternoon's, 
and that from cows milked but once a day more than eitiier.* 

Food probably exerts more influence upon both the quantity and 
quality of the fat of milk than any other cause. Much research and 
discussion have been given to this subject and hardly an agricultural 
journal is issued that does not contain more than one article upon the 
food question. This at once demonstrates its importance; and, in- 
deed, it is the question which largely determines the profits and loss 
of the dairy farmer. 

I do not propose to lay down a fixed regimen for cattle but to pre- 
sent a brief resume of the governing principles and physiological laws 
which have been adduced by experimental research. 

It was formerly supposed that the fat of milk was taken by the 
gland out of the blood by a sort of filtering process, but this is found 
to be an error. There is strong evidence to show that it is manufac- 
tured by the epithelial cells which line the cavities of the gland. 
These cells contain a protein substance called protoplasm, f and it is 
believed that the fat, as well as all tlie solids, of milk is the product 
of the metamorphoses which take place in this substance. 

If the fat was merely an extraction from the blood we would natur- 
ally expect the amount of fat in the milk to be increased by supplying 
the animal with food rich in fat, but on the contrary, it is found by 
experiment that the milk fat is diminished by fatty food and greatly 
increased by protein. 

Moreover, it is an established fact that fat is manufactured in the 
animal body out of the proteids and carbohydrates which contain no 
fat in themselves, and not merely stored up from the fat taken in as 
food. The fats taken in are also probably broken up and reformed. 

That fat is formed out of the proteids and carbohydrates was dem- 
onstrated as far back as 1843, by M. Persoz,^ and later by M. Boussin- 
gault,§ who experimented on geese, ducks and pigs. They first 



* HassaU's Foods and Adulterations, etc. 
t See Veo's Manual of Physiology. 
t Annales de Chiinie, tome XIV, p. 408. 
§ French Chemistry of Agriculture, 1854. 



No. 24. J 295 

ascertained the amount of fat contained in the bodies of the animals, 
then carefully determined the amount of fat consumed with their 
food for a period extending from thirty-five days to eight months. 
They then killed the animals and determined the amount of fat 
throughout the body. 

The quantity of fat gained by the animals during the experiments 
was always much in excess of that taken with the food. The well- 
known experiments of MM. Dumas and Milne Edwards,* on the 
production of wax from honey by bees also goes to establish this fact. 

Fosterf says that Lawes and Gilbert have shown by direct analysis 
that for every 100 parts of fat in the food of a fattening pig, 472 parts 
were stored up as fat during the fattening period. 

Hoffmann J determined the percentage of fat in a given weight of 
maggots' eggs. He then allowed an equal quantity to develop in defi- 
brinated blood, and when they were matured found that their bodies 
contained a little more than nine times the amount of fat contained 
in the food and eggs from which they were developed. 

We once produced so much fat in a turkey in a few weeks by the pro- 
cess of stuffing him with corn-meal as to render him unfit to eat. 

The following list of experiments prove that the fat of milk is 
derived from some other source than that taken with the food : 

Foster fed a bitch upon meat for a certain perion and ascertained 
that her milk during the experimental period contained more fat 
than she could possibly have taken in her food, and as she gained 
in weight the fat could not have been derived from that stored up in 
her body. 

Liebigll ascertained that a cow nourished with 15 kilos (33 pounds) 
of potatoes and 7-5 kilos (16^ pounds) of hay per day, consumed in 
six days 756 grains (1 pound and 10^ ounces) of fat and yielded in 
her milk 3,116 grains (6 pounds and 8 ounces) of butter and 747-56 
grains (about 1 pound 10 ounces) in her excreta. 

Dr. Lyon Playfair, in a five days' experiment with a cow determined 
by analysis that she ingested on the second day -486 pound of fat 
with her food, and yielded -909 pound of butter. 

On the third day "she ate -542 pound of fat and produced -9 pound 
of butter. On the fourth day her food contained -364 pound of fat 
and her butter weighed 1-36 pounds. She took -29 pound fat the 
fifth day and gave 1-203 pounds butter. Therefore she produced in 
her milk for the five days 2-747 pounds more than she received. 

The following experiment8§ are interesting as showing the remarka- 
ble influence the proteids or nitrogenized food have upon the fat of 
milk: 

Weiske fed a goat on a certain definite quantity of potatoes and 
straw and obtained 739 grammes (1-G25 pounds) of milk per day. He 
then added a little fibrine (a liighly nitrogenous substance) to the same 
amount of potatoes and straw and obtained 1,054 grammes (2-318 
pounds) of milk. 

He also fed a goat for a time on 1,500 grammes (3-3 pounds) of 

* Annales de Oliimie, tome XIV, page 400. 

+ Foster's Physif)!, Reichert, 1885, pase 505. 

t Therapeutic Gazette, Nov. 16, 1885, patce 733. 

II Blyth's Foods, Compositlou and Auaiysis, page 268. 

§ Mostly drawu from Ulyth . 



29G 



[Senate 



potatoes and 375 grammes ('835 pound) of chopped straw, ami her 
daily yield of milk was 739 grammes (l'G35 pounds) which contained 
19-96 grammes of fat (-296 pounds). He then added 35 grammes of 
flesh-meat which increased the daily yield of milk to 1,054 grammes, 
and the fat to 33-31 grammes. He next substituted for tlio llosh- 
meat 350 grammes of bran and 135 grammes of oil which decreased 
the yield of milk to 588 grammes and the fat to 39-74 grammes. 
The oil was then dropped and in its place was given 85 grammes of 
stearic acid when the milk diminished to 506-3 grammes and the fat 
to 33-30 grammes. 

Fleischmann and P. Vieth carried on a series of experiments, in 
reference to the inllueuce of food on the quantity of milk and its fat, 
with 119 cows of the Eed German Mecklenburg breed which extended 
over a period of one year. They also determined the morning and 
evening variations. 

The experiments were divided into five periods of 65, 70, 61, 93 and. 
77 days respectively. During the second and third periods, including 
131 days, 3-3 pounds of llesh-meat were added to the diet which caused 
an increase of the quantity of morning's milk of 1-73 pounds, of its 
fat -05 pound; of the evening's milk, of 3-40 pounds, and its fat 
• 05 pounds. 

The diet during the first period of sixty-five days and to which was 
added the flesh-meat during the second and third periods consisted of: 
5 - 38 pounds of clover hay ; 5 - 38 pounds of meadow hay ; 15-84 pounds 
of oat and barley straw, chopped and mixed ; 1 - 93 pounds of long oat 
straw ; 2-3 pounds of wheat bran ; 3-3 pounds of cocoauut cake. 

During the last two periods the flesh-meat was withdrawn and the 
morning's milk fell off 3-63 pounds, and the evening's 4-35 pounds. 

Tlie following table gives a comprehensive view of these experi- 
ments : 



PERIOD. 


Food. 


Milk peii cow. 


Fat vv.r cow. 


Morn'g. 


Even'g. 


Morn'g. 


Even'g. 


1st. Jan'y 1 to March 5, 


•o f 5.28 lbs. clover hay 

a I 5.28 lbs. meadow hay . . . 
o ") 15.84 lbs. oat and bailey 
o [ straw 


lbs. 

• 7.70 

8.84 
9.43 
7.39 

. 5.81 


lbs. 
7.28 

8.49 
9.G8 
7.19 

5.43 


lbs. 

.2(5 

.28 
.31 
.24 

.20 


lbs. 
.25 


2d. March 5 to May 15, 
70 days " 

8d. Mav 15 to July 15, 
61daVs.. .".,.. } 

4th. J uly 15 to October 15, 
92 days 


1.92 lbs. long oat straw 

2.2 lbs. wheat bran 

2.2 lbs. cocoanut cake .... 
Same with the addition of 

3.2 lbs. of flesh-meat ... 
Pasturage on commons and 

flesh-meat 


.27 
.30 


Pasturage on clover grass., 

9.1 lbs. clover hay 

3.85 lbs. meadow hay 

13.18 lbs. oat straw 

1.10 lbs. cocoanut cake 

1.10 lbs. rye meal 


.24 


5th. Oct. 15 to Dec. 31, 
77 days 


.19 








15.630 


.51 















No. 24.] 297 

While these experiiuents demonetrate that the fat of milk may be 
iricrciiHed hy the clusses of food rich in starch and sugar and especially 
in ulhumon,yet it must not he inferred that eitherone or both can be used 
to the exclusion of fat. Physiologists have shown that the different 
classes of alimentary princij)les depend upon each other for properly 
ciirrying out their nutritive functions in the animal economy. And 
furthermore, that the withdrawal of either class will produce, in course 
of time fatal results. 

Small quantities of fat aid in the digestion of the other principles 
and is an essential element for the proper constitution of the blood. 
The experiments with the bees, previously referred to, failed when they 
restricted the food to sugar, but when they substituted honey, which 
contains a little fat in the form of wax, the bees produced a goodly 
yield of wax. 

The fact must not be lost sight of that the nervous system presides 
over the functions of all the animal organs and that the latter through 
the nervous system are in close sympatiiy with each other, so that the 
perfect action of one depends largely on the integrity of the whole. 

Consequently a cow will produce the most and best butter in the 
long run when all tlio functions are in the bestworking order, so that, 
all things considered, the question of food resolves itself practically 
into this formula : 

The diet containing the largest amount of nitrogenous, starchy and 
saccharine elements upon which a cow will thrive and maintain a good 
condition will be the most profitable one for the dairy farmer. As cows 
have their idiosyncracies as well as the higher animals, this diet will 
vary with individual cows. Practice has shown that the best diet for 
fattening cattle is also the best for butter, and also that a change of 
diet is greatly beneficial. In this latter fact probably lies the secret 
of much of the evil effect from the milk of stall-fed cows. They are 
generally kept upon the same food the year around, and even if it is 
in a healthy condition it becomes distasteful and fails to excite a 
copious flow of the digestive fluids, and consequently is imperfectly 
digested which leads finally to disease. I have recently had occasion 
to witness this state of affairs in a horse. A cow should be given 
more fatty foods in winter than in summer as fat is the great heat pro- 
ducing substance, and she should also be kept fatter in the winter be- 
cause the accumulation of a thick layer of fat just underneath the 
skin has the mechanical effect of retaining the body heat. 

Cream. 

When milk is allowed to stand the most of the fat being lighter 
than the other ingredients, rises to the top bringing with it some of 
all the constituents of the milk, and which constitutes cream. 

The first cream that rises contains fat freer from the other constitu- 
ents of the milk than that which rises later. 

We have often observed that the lower portion of the layer of cream 
in the cream gauge (which is equivalent to the deep " setting " process) 
after twenty to thirty hours loses its creamy appearance and resembles 
that of curd so that after the caseine has coagulated it is difficult to 
make out the line of junction between cream and curd. 
[Sen. Doc. No 24.] 38 



298 [Senate 

This is evidence that some portion of the albuminous substances 
rise independeu tly of the fat ; and also that deep skimming will pro- 
duce a cream less rich in fat. 

- There are three methods in vogue for obtaining cream from milk, 
viz.: shallow setting, deep setting and separating by centrifugal force. 

We should say here that great diversity of opinion prevails upon 
each and every step in the process of making butter, beginning with 
the milk ; and that I do not propose to enter into any discussion upon 
them or interpose any opinion upon a mooted point ; but to present 
a general view of the subject and state what the weight of authority, 
at least, approves as the best methods. 

It is generally conceded that as good results are obtained by the 
deep setting system as by the shallow, and it has the following advan- 
tages: First. There is a saving of utensils, space occupied and in 
cleaning. Second. Less waste by adhering to the vessel. Third. The 
milk is less exposed to the air and will consequently keep longer. 
Fourth. Temperature more easily regulated, etc. 

The great desideratum in raising cream is to get all the fat of the 
milk to the surface. This has never yet been accomplished as is evi- 
denced by the small quantity of fat remaining in the skimmed milk 
even after the most perfect method of separating has been employed. 

Temperature is an important factor in raising cream. 

When the caseine coagulates, or when it "curdles," as it is colloqui- 
ally termed, the coagulura holds the fat in its meshes and prevents any 
further rise. So the temperature that will keep the milk sweet the 
longest without interfering with the other conditions is the best. 
This is generally said to be 48 to 56 degrees Fahrenheit, the lowest pre- 
ferred. 

M. Tissaraud,* the French inspector general of agriculture, per- 
formed experiments which tend to show that a larger quantity and 
better quality of cream is produced by a temperature of 32 degrees 
Fahr., though he is opposed in this conclusion by other experimenters. f 

Probably the low temperature, aside from keeping the milk sweet, 
aids the rise of cream by changing the relative density of the con- 
stituents of milk in favor of the fat. 

The time required for cream to rise varies from twenty to forty- 
eight hours, and probably the fat will continue to rise to some extent 
as long as the milk remains fluid. 

The following experiments by Mr. W. A. HenryJ shows the results 
of the deep setting system and the effects of temperature on the same. 
He placed an equal quantity of mixed milk in two Cooley tanks. 
For the first experiment one tank was kept at a temperature of 40 
degrees Fahr., the other at 45 degrees Fahr.; for the second, one was 
kept at 45 degrees and the other at 50 degrees; and for the third, one 
was kept at 45 degrees and the other at 55 degrees. In each experi- 
ment the milk was skimmed after setting eleven hours and butter 
made from it. The experiments are embodied in the subjoined table 
arranged by Mr. Henry. 

♦Lancet, April 20,1876. 

+ BiedermaDii's Centralbl., Jahrgr., 1877. 

i Second Annual Report of the Wisconsin Agricultural Experiment Station, 1885, p. 17. 



No. 24] 



299 

Table. 



Temperature at which milk was Bet- 


Amount of 
milk. set. 


Amount of 
butter churn'd. 


Per cent lost 

by hiKh 
temperature 


Degrees Falireiiheit. 

40 

45 


lbs. ozs. 

101 14 
101 14 

109 6 
109 6 

95 4 

95 4 

94 8 
94 8 

87 8 

87 8 

92 12 
92 12 

88 4 
88 4 

96 4 
96 4 

77 8 
77 8 

76 
70 

07 
07 

70 
70 

73 
73 

68 
68 

80 4 

80 4 

88 
88 

73 8 
73 8 


lbs. ozs. 

4 8 
4 6 

4 12i 
4 9^ 

4 8i 
4 5 

4 H 

3 14 

4 

3 14 

4 5 
4 

3 

4 10 

4 9 
4 2^ 

3 6i 
3 1 

3 4 
3 1 

3 4 
3 2 

3 5 

2 5 

2 15 

2 4 

3 3 

2 11 

3 8 

2 I4i 

3 14 

2 15i 

3 14 
3 4 


2.7 


40 




45 


4.5 


40 




45 


4.8 


to 




45 


5.3 






45 


3.1 


45 

50 


7.2 






50 


9.3 


45 




50 


8.9 


50 


"i6!6 


45 




50 


5.7 


45 




50 


3.8 


45 




55 


30.0 


45 




55 


23.4 


45 




55 


15.6 






i5 


16.9 


45 




55 


23.3 






55 


16.1 







300 



[Senate 



The same experimenter had occasion to test the effect of allowing 
milk to stand out of doors after being drawn for a time before setting. 
For this purpose he carefully mixed the milk, divided it into equal 
parts and put it into Cooley cans. Half of the cans were at once 
placed in ice water while the other half Avas allowed to stand out in 
the open air for a certain time before being placed in the ice water 
beside the other. The following table shows the result: 



Number. 


Amount of 
milk set. 


T em per at a' e 

or the 
atmosphere. 


Time lot II 

stood in open 

air. 


Temperaln'e 
of milk wRen 

set. 


Amount 
of butter 
churned. 


Per cent of 
loss from de- 
laying the 
setting. 


I 


lbs. 
52 
52 

41 
41 

51 
51 

51 

51 

50 
50 


Deg Fahr. 


niin. 


Deg. Fahr. 

91 
86 

91 

80 

93 

86 

91 

78 

93 

82 


lbs. ozs. 
2 12 
2 9J 

2 5 
2 li 

2 13 
2 11 

2 GJ 

2 4i 

3 1 
2 13 




11 

I . 


19 


20 


5" 


11 

r 


30 


25 


9.4 


II 

I 


LiS 


25 


4.4 


II 

I 


28 


30 


5.2 


II 




30 


8.1 



The per cent of loss by high temperature is explicitly shown in the 
table. 

The amount of fat remaining in the skimmed milk from the tank 
set at 40 degrees Fahrenheit was determined by analysis, and ranged 
from -31 to -44 per cent. The amount of fat in the full milk was 
about 4-5 per cent. 

Mr. Ilenry concludes that this is as good a result as is practicable 
by any system except the centrifugal separator, and that all the cream 
obtainable will arise in eleven hours if set in deep cans with water 
containing plenty of ice around them. 

He rightly claims that the early skimming has the advantage of 
yieldiiig sweet skimmed milk for feeding. He also accounts for the 
dissatisfaction witli the deep method expressed by some farmers by 
their failure to keep the temperature down especially where no ice or 
running water is used. As butter was lost by cooling the milk as is 
shown in the table, Mr. Henry wished to ascertain if there would be 
a gain by warming it up before setting the can in the ice water. He 
therefore heated one-half to either 110 degrees or 120 degrees Fahren- 
heit and the other half was placed in the ice water at once. He 
tabulated the results la a table as follows : 



No. 24] 



301 



Number. 


Amount of 
milk set. 


Temperature 

of milk when 

«et. 


Amount of 

butter 
churned. 


I^sB by heat- 
ing the milk. 


I 


lbs. 

41 
41 

46 
46 

42 
42 

46 
46 

4H 
41i 

46 
46 


d«gree» Fah. 

91 

110 

90 
110 

90 
110 

91 
120 

89 
120 

90 
120 


IbB. OZ8. 

2 5 

2 2^ 

2 

2 ?4 

2 9 

2 oi 

3 0^ 
3 10^ 

2 7 
2 7 

2 10^ 

2 7 




II 


6-7 


J 




II 


4-0 


I 




II 


8-0 


I 




II 


12-3 


I 




II 


0- 


I 




II 


8-2 



Though tin is the most commonly employed, various vessels are 
used to "set" milk in ; as glass, earthen, wood and zinc. Milk is 
said to keep sweet four or five hours longer in zinc vessels than in 
wooden or earthen, but it is unsafe as lactic acid and zinc form poison- 
ous compounds. 

The " ice water system,"* invented by Swartz, (a Swede) which has 
superseded all others in northern Europe consists of setting deep cans 
in cold or ice water of from 40 degrees to 50 degrees Fahrenheit, 

This temperature is maintained by adding ice or snow to the water 
when necessary. All systems of setting at low temperature are modi- 
fications of Swartz. 

In the Cooley method the whole can, which is covered with a close 
fitting lid is submerged in the water. It possesses the advantage of 
protecting the cream from external pollution. 

In the " Harden plan " ice is used instead of water. He claims that 
by this method less ice is required and a purer, harder cream is ob- 
tain'ed. 

The method, a modification of Cooley's, pursued in many butter 
factories in America, is as follows : The milk as soon as possible after 
coming from the cow is " set " in round tin pails or pans, from eighteen 
to twenty inches deep and eight to ten inches in diameter. These are 
placed in pure running water at a temperature of from 48 degrees to 
56 degrees Fahrenheit. The more uniform the temperature is kept 
the better. The water around the pail is kept a little above the sur- 
face of the milk. 

Milk is said to be kept sweet for thirty-six hours in the hottest 
weather when treated in this manner. 

*Anal and Adult, of Foods, by Jame.s Bell, part II, page 40, 1883. 



302 



[Senate! 



In order to obtain all the cream some skim at the end of twelve 
hours then again at a later time. As might be expected the choicest 
butter is made from the cream which rises during the first twelve hours. 

The most economical skimmer is found to be a non-perforated one 
as the perforated allow much cream to fall back into the pail with the 
curd. When quality is sought care should be taken not to skim too 
deep. 

Frommer's method for setting consists in adding a little soda to the 
milk (in summer, 1^ per cent; in winter, 1 per cent). The milk is 
thus kept sweet until skimmed, and the disadvantage of churning 
" sour cream " avoided. 

The following analyses show the composition of cream. Konig com- 
piles the results of thirty-six analyses of cream made by different 
chemists, as follows (Blyth, page 276) : 

















Minimum. 


Maximum. 


Mean. 


Milk fat 














. 8-17 
. 2-20 


70-20 
7-40 


25-72 


Albuminoids . . . 














3-70 


Sugar 














•74 


4-57 


3-54 


Ash 














-14 

. 22-83 


3-49 
83-23 


• 63 


Water 














66-41 




Analy 


ses of Cream 


,H 






assail. 






Water 


. 62. 


12 


61 


50 


63- 


24 


49-10 


43-04 


45-82 


Fat 


. 30 


64 


32 


22 


31- 


42 


42-82 


44-76 


43-33 


Caseine 


. 5 


•83 


5 


-14 


2 


70 


5-20 


7-40 


6-38 


Sugar of milk. . 


. 1 


•27 





-74 


2 


36 


2-46 


4-45 


2-92 


Ash 


. 


-14 





-40 





28 


0-42 


0-35 


0-50 



Hassall says : " The first three were purchased of milkmen, while 
the other three were obtained direct from the dairy, and of their 
genuineness and quality no doubt could be entertained. 

"The difference in amount of fat in the two cases is, as will be 
seen, very considerable, and appears to us, that since, as in the case of 
milk, as a standard for comparison is necessary it would not be press- 
ing too hard upon the vendors to insist that cream should not contain 
less than thirty-five per cent of fatty matter. 

The following tables were prepared by Dr. P. Veith, F. C. S., being 
the monthly averages of five hundred and thirty samples of cream 
analyzed in the laboratory of the Aylesbury Dairy Company, in 1883. 

The samples were partly those received from farmers and partly 
separated by centrifugal force by the company (The Analyst, April, 
1884) : 

Monthly average of cream analysis. 

1883. "^v^^' 

solids. 

January 39-8 

Februarv 41-6 

March . ' 39-8 

April 41-7 

May 44-6 

June 46-8 

July 44-2 



Fa 


. 


Solids, 
not fat. 


32 


8 


7-0 


34 


7 


6-9 


32 


8 


7-0 


34 


9 


6-8 


38 


1 


6-5 


40 


5 


6-3 


37 


6 


&'Q 



No. 24.] 



303 



1883. 



Total 
solids. 



Fat. 



August 47 - 

September 42-9 

October 40-4 

November ^ 39-2 

December 38-9 



41.1 


6- 


36-2 


6- 


33-4 


7- 


32-1 


7- 


31-8 


7- 



Yearly ayerage 42-3 



35-5 



Solids, 
not fat. 

•3 

•7 
•0 
•1 
•1 

6-8 



1884. 



January 39 

February 40 

March , 41 

April 40 

May 43 

June 43 

July 45 

August 44 

September 43 

October 42 

November 40 

December 40 



Total solids. 



•6 


32. 


•6 


33. 


•1 


34. 


•6 


33. 


•1 


36- 


•7 


37. 


•4 


39. 


•3 


37- 


•3 


36. 


•4 


35. 


•6 


33. 


•8 


33. 



Yearly average 42-1 



The same chemist (The Analyst, April, 1884, page 61) : 



No. 
1 

2 

3 

4 

5 

6 

7 

8 

9 

10 

11 

12 

13 

14 

15 

16 

17 

18 

19 

20 

21 

22 



Water. 
Per cent. 

. 59.1 

. 52.0 

. 40-1 

. 66.2 

. 68.6 

. 39. 

. 52. 

. 36. 

. 73. 

, . 57. 

. 34. 

. 52. 

. 36. 

. 69. 

. 63.4 

. 54.3 

. 61. 4 

, . 42.2 

.. 61.0 

,. 53.3 

, . 62- 

,. 53.2 



i<'at. 

6 
6 
2 
7 
4 


7 
3 
6 
6 
9 



35.3 



Total solids. 


Fat. 




Per cent. 


Per cent. 


40.9 


34.1 


48 





41 





53 


9 


55 


2 


33 


8 


25 


5 


31 


4 


24 





60 


6 


56 


8 


47 


1 


40 


4 


63 


4 


58 


8 


26 


1 


18 


1 


42 


9 


35 


9 


65 


5 


60 


9 


47 


1 


40 


4 


63 


4 


58 


8 


30 


7 


22 


8 


36 


6 


29 


5 


45 


7 


37 


5 


[ 38 


6 


31 


2 


57 


8 


52 


3 


) 39 





32 


2 


46 


7 


40 


1 


; 37 


2 


29 


9 


5 46 


•8 


40 






Average ,..., 59.54 45-87 39-34 



GO -17 


53 -02 


50-00 


33-02 


38-17 


^9-90 


0-81 


8.21 


6-10 



304 [Senate 

Six analyses by Wanklyn are as follows : 

Water 72-20 71-2 66-36 

Fat 19-00 14-1 18-87 

Caseine, S.audA. 8-80 14-7 14-77 

Analyses made by Edward W. Martin (First Annual Report New 
York State Dairy Commissioner, 1885, page 5G) : 

No. 1. No. 2. No. 3. 

Water 50-02 52-21 65-75 

Fat 41-80 41-16 ^26-60 

Sugar 2-80 3-11 2-00 

Caseine 5-06 3-40 4-21 

Salts 0-31 0-12 0-44 



No. 1 was cream raised in the usual way and draining off the 
skimmed milk from underneath. No. 2, was obtained by the " milk 
separator." whicli separates by centrifugal force. 

Dr. Voelcker gives the following composition of cream : 

Fat 33-43 25-40 

Caseine 2.62 7-61 

Sugar 1-56 7-61 

Salts 0-72 2-19 

Water 61-67 64-80 



Clotted, clauted or Devonshire cream is a name given to cream that 
is obtained in the following manner : 

The milk is put in large shallow pans which contain a little water, 
to prevent the milk from adhering to the pan, and the whole brought 
up to a temperature of about 180 degrees Fahrenheit, and kept there 
for twelve or more hours. The temperature is always kept below the 
boiling point. A thin layer or scum of albuminous and fatty matters 
forms upon the surface which serves to seal the cream beneath and pre- 
vents fermentation. This cream will keep sweet for many days in the 
hottest weather, if the seal remains unbroked, but if not lactic fer- 
mentation rapidly ensues. This treatment is said to cause more fat to 
rise, and in less time than the ordinary ; also that its conversion into 
butter is much easier and the quality better. But there is a diversity 
of opinion as to its keeping quality ; some say it keeps better than 
butter made in the ordinary way, and others tiiat on account of its 
containing more caseine it is more liable to become rancid. 

The following is the composition of clotted cream, according to 
Blyth : 

Per cent. 

Milk fat 65-011 

Caseine 3 • 530 

Albumen - 521 

Galactine - 050 

Lactochrome Undetermined 

Milk sugar 1-723 

Water • 28-675 

Ash -490 



No. 24.J 305 

This cream is often eaten on bread as butter, and as it possesses the 
advantage of keeping longer it would serve a good purpose as nourish- 
ment for the sick, especially in hot weather. Apropos, cream is grow- 
ing in popularity as a nourishment for the sick. 

The method of separating cream from milk by centrifugal force was 
introduced about ten years ago and is largely superseding the setting 
system in Europe. 

Tlie instrument is called a milk separator or milk centrifuges or 
cream separator. 

The machine is based upon the difference in the specific gravity of 
the fat and the rest of the milk. The fat being the lightest goes to 
tlie centre and the remainder of the milk to the periphery. 

A number of these machines have been devised with the object of 
more perfectly and quickly removing the cream from the milk. These 
are great advantages when large quantities of milk are dealt with ; 
for instance, more cream, is obtained, the skimmed milk is sweet and 
the many risks attending the keeping of milk, as decomposition and 
many accident familiar to dairymen, are avoided. 

'J'he whole milk is introduced into a cylinder revolving at the rate 
of 1,000 to 4,000 revolutions per minute. After a short time a divi- 
sion takes place in the milk, the fat, by virtue of its lighter specific 
gravity, goes toward the center, while the watery portion, containing 
the caseine, albuminoids and salts, and whatever dirt or foreign solid 
matter is present, is found nearest the walls of the cylinder. The dirt, 
which is sometimes considerable, being next to the periphery. In 
this way an almost complete separation is effected. The cream is 
drawn off by a suitable arrangement of tubes leaving the skimmed 
milk in the cylinder. This is also removed through tubes and the 
operation is made continuous. A number of applications of this 
principle for skimming or separating the milk are known, but all are 
essentially the same. The best known are the following which are 
named after their inventors: De Laval, Nielsen & Petersen, Lefeldt, 
Fenca and H. Petersen. 

W. Fleischmann* made a series of eight experiments on the influence 
of temperature on the efficiency of the Nielsen & Petersen separator. 
lie found that on gradually increasing the temperature from five to 
forty per cent, the fat remaining in the milk decreased from eighty- 
five per cent in the first case to twenty-two per cent in the last. This 
demonstrates the beneficial effects of heat on the operation. Fjordf 
compared three forms of separators with a view of testing their power 
of separating the cream, lie found that the De Laval form always 
left the most cream in the milk; that is, performed the operation in 
the least perfect satisfactory manner. The cream yielded by the Niel- 
sen & Petersen separator was found, on comparing with other systems 
by the same observer, to be the most economical and advantageous for 
the purpose of making butter. 

A comparison J of the value of the several styles of separators was 
made with the following result: 

* Bledermann'B Oentralbl. 1883, vol. 411, p. 415. 
t Biedermann's Centmlbl., 1884, vol. 3J9, p. 341. 
t Waguer's Jahresberioht, 1882, .p. 930. 

[Sen. Doc. No. 24.J 39 



306 



[Senate 



Designation. 


Mark or 
number. 


Capacity 
per hour 
in Litres. 


Price in 
Marks. 


Cost for each 100 

Litres, hourly 
capacity Marks. 


De Laval 


I 
II 

I 
II 



II 

IV 

1 

II 
III 

M. 100 
100 


250 
500 
250 
500 
225 
625 
1,250 
300 
150 
75 
450 
900 


7 00 
16 50 

10 00 

15 50 
6 50 

16 50 
26 50 

11 20 
13 70 

8 70 
21 00 
35 00 


2 80 


De Laval 


3 30 


Neilsen & Petersen 

Neilsen & Petersen 

Lefeldt 


4 00 
3 10 
2 89 


Lefeldt 


2 64 


Lefeldt 


2 12 


Fesca 


4 57 


Fesca 


7 47 


Fesca 


11 60 


H. Petersen 


4 67 


H. Petersen 


3 89 



From this it appears, as will be readily seen, that the Lefeldt ma- 
chine is the most economical. 

These machines have not come into very extended use in this 
country, but in Europe they are used witb satisfactory results. 

The average amount of fat in skimmed milk by the setting systems 
is given by Vieth as from eight-tenths to one per cent, and the amount 
by the separator five-tenths per cent. 

The following table of analyses from Vieth shows the amount of 
fat in skimmed milk by the different systems Also their specific 
gravity : 











Ana 


lysis of skimmed milk. 


u 

a 


Specific 
gravity. 


Total 
solids. 


Fat. 


Solids 
not fat. 


Remarks. 


1 


1-0350 


9-75 


0-55 


9-201 




2 
3 




0355 
0340 


9 
10 


90 
10 



1 


54 
00 


9 
9 


36 1 

10 r 


Shallow setting system. 


4 




0355 


10 


43 





98 


9 


45 




5 




0355 


9 


68 


1 


05 


8 


631 




6 

7 




0345 
0355 


9 
9 


70 
81 






60 
43 


9 
9 


10 1 
38 <' 


Deep setting system. 


8 




0350 


10 


26 





88 


9 


38 




9 




0365 


9 


96 





46 


9 


50) 




10 
11 




0350 
0370 


9 
9 


28 
94 






34 
34 


8 
9 


94 
60 f 


Centrifugal system. 


12 




0370 


9 


80 





35 


9 


45 J 

• 





No. 24.] 



307 



The following is the result of an analysis of the cream separated by 
centrifugal force, and also of the skimmed milk, by E. W. Martin : 



Water . 
Fat ... 
Sugar . 
Caseine 
Salts . . 



The following table of analyses shows the difference in the cream 
and skim milk obtained by the ordinary setting system and Laval's 
separator, by Voelcker : 



Cream. 


Sk' 


Died milk 


52.21 




90-34 


41-16 




0-15 


3-11 




3-98 


3-40 




4-80 


0-12 




0-78 



Water 

Butter fat 

Casein 

Milk sugar . . . , 
Mineral matter 



Ordinary 


Cream by 


cream. 


separator. 


77-30 


66-12 


15-45 


27-69 


3-40 


2-69 


3-15 


3-03 


0-70 


0-47 



Skimmed milk 
by Laval sepa- 
rator. 



90 

3 

4 




-82 
-31 
-31 

-77 
-79 



Ordinary 
skimmed milk. 



87 
1 
3 
5 




-25 

-12 
•69 
•16 

•78 



An artificial cream is described by Blyth (p. 277, 1882). It was 
made of albumen and ordinary cream, and was colored with what was 
supposed to be the coloring matter of the carrot. 

Butter. 

In milk and cream the fat exists in the form of distinct globules, 
which vary in size from 1-2700,* to 1-300 f of an inch in diameter. 

Much discussion lias been going on of late years as to whether or 
not the milk globules contained an albuminous capsule or envelope. 
The circumstances affirming the existence of a covering are as follows: 
Ilenle J found that the shape of the globules were disturbed by adding 
acetic acid to the milk. Mitscherlich ascertained that they were not 
dissolved by shaking with ether, as they should be if they were free 
globules of fat, unless the milk was first treated with acetic acid, caus- 
tic potash, or carbonate of potash, which were supposed to destroy the 
covering and allow the ether to come in direct contact with the fat 
and dissolve it. Lehmanu observed that merely treating with ether 
would cause the surface of the globules to become wrinkled, turbid 
and less transparent, and that the ether dissolved the fat after adding 
phosphate of sodium. Moleschott extracted the fat with ether after 
treating the milk with alcohol and acetic acid. He was able to distin- 
guish many empty vesicles which he succeeded in filling with an 
etherial solution of chlorophyl. 

• See Ap Ency. on Milk, body of work. 
+ See Johnson s New Universal Ency., do. 
t Vide, Hassall, p. 403 et sequent, 1876. 



308 [Senate 

Hoppe-Seyler * based his belief that a caseous membrane existed 
upon the fact that cream contained a larger proportion of caseine to 
its water than milk. 

Letheby f says " Acherson showed as far back as 1840, that albumen 
always coagulates from its solution around a fat globule, and this is 
seen in the little fatty particles of milk which have a covering like a 
cell-wall of consolidated caseine." 

In opposition to this : 

SoxhletJ denies that the globules possess any covering and accounts 
for the solidification and agglomeration when agitated by churning by 
the phenomenon in physics of substances remaining liquid when at 
rest at a temperature far below their point of solidification. 

He believes the globules of fat to be in a liquid state at a temperature 
below their point of solidification and that the churning causes them 
to solidify and come together. 

Stork § advances the fanciful theory that churning causes the for- 
mation of a glue-like substance from the caseine which cements the 
fat globules together. 

James Bell || thinks there is not proof of the existence of a covering 
except what might be caused by a slight adhesion to the globules of 
the non-fatty elements of the milk. 

He states that as the fat globules are in the same solid condition as 
butter would be at the same temperature, it is easy to understand 
how a portion of the milk fluid would adhere to the exterior surface 
of the fat particles. On this view he attributes the production of 
butter not to the liberation of the oil globules from an envelope, but 
to the cohesion of solid particles of fat brought together by the agita- 
tion of churning, and adds as proof that the distinctly globular con- 
dition of the fat is maintained after being massed into butter. 

Blyth** asserts that the fat can be extracted from milk by shaking 
with ether, if the volume of ether exceeds that of the milk ; and as- 
signs as the cause of small quantities of ether dissolving the globules 
after the addition of acetic acid, to the fact that the acid has the effect 
of destroying the emulsifying property of the milk. 

He also states that the globules are colored by analine red ; and that 
it is difficult to understand on the '' membrane " theory how, when 
milk in thin layers is dried at the ordinary temperature of the air, 
and under conditions which involve no destruction of the membrane, 
should this exist, to account for the fact that ether so readily dissolves 
the butter-fat. In reference to Hoppe-Seyler's belief, he remarks that 
if the caseous layer does exist it must be so thin as not to be capable 
of estimation by weight. 

S, D. Babcock, of the New York Experimental Station, estimated 
the number and size of fat globules of a specimen of milk in a certain 
space under the microscope. He then warmed the milk up to the 
melting point of butter-fat, shook it and after allowing it to cool exa- 
mined again with a microscope, and found that the number of globules 

* Archir. fur path. Anatom., bd. XVII, s. 417, 1859. 

+ On Foods, page 75. 1872. 

jLandwirth, Versuchsstat vol. XIX, p. 1. 

Plilchzeitune, 1881, p. 589. 

J Analysis and Adulteration of Foods, part II, page 4, 18S3. 

**Foods, Composit. and Anal., 1882, p. 202 et seqnent. 



No. 24.J 309 

had increased and their size diminished. By repeating this he found 
he covild diminish the size of the globules with a proportionate increase 
of the number. 

Edward W. Martin treated cotton-seed oil in the same manner and 
obtained the same result. 

However, modern physiologists teach that fat drops take to them- 
selves a covering when suspended in an albuminous liquid as is observed 
in the minute fat globules after entering the lacteals. 

Foster* says "Each oil globule is invested with an albuminous 
envelope; this may be dissolved by the aid of alkalies, whereupon the 
globules run together." 

Kirkef asserts that oil always becomes covered when set free in 
minute drops in all albuminous fluids. This is proved when water or 
diluted acetic acid is added to chyle which causes many of the mole- 
cules, 1-30000 of an inch in diameter, to disappear, and drops of oil 
are seen in their place, which is due to the albuminous layer around 
the molecule being dissolved, allowing them to run together. 

The best flavored butter is made from *' sweet cream," although 
cream is often allowed to become slightly sour before churning. If 
the acid fermentation is allowed to go too far it will deleteriously affect 
the butter. The length of time cream can be kept sweet depends 
upon the temperature to which it has been exposed. Three days is 
said to be the longest that cream should be kept for good butter. How- 
ever, all these conditions will vary somewhat under different circum- 
stances and consequently the individual experience of the dairy farmer 
will furnish him the best guide. 

Great care should be taken to keep cream away from all decomposing 
matter, or substances giving out disagreeable odors, as it is like milk, 
a powerful absorbent of volatile substances and readily affected by 
adventituous influences. In illustration of this may be cited the cus- 
tom in some parts of Europe| of hanging certain herbs in the churn 
to impart an agreeable odor to the butter. 

A writer in the Chemical News, vol. XXXVII, page 50, speaks of 
a practice of straining milk tlirough a sprig of fir for the purpose of 
imparting to it an agreeable aroma. Also a practice among the 
Bedouins in tlie Hedjaz, mentioned by Smith, § of boiling herbs with 
butter for the purpose of changing its flavor. 

The effect of churning is generally explained upon the supposition 
that the fat globules contain an envelope which is broken by the agita- 
tion caused by the dasher, which allows the fat drops to come together. 

The '' grain " of butter is supposed to be due to the globules main- 
taining their identity when brought together, and it is a desired object 
to preserve this. 

Sometimes the whole milk is churned, but as considerable power is 
required and the product of inferior quality, the process of churning 
only cream prevails. 

James Bell states that on small farms in England the cream is sim- 
ply stirred in a shallow tub with the hand, and that a cold hand is 
considered an indispensable qualification in a Devonshire dairymaid. 

* Foster's Physiology, Reichert, 1885, p. 363. 
tKirke's hand-book of Physiology, 1885. 
X Les Mondes, Dec. 6, 1877. 
§ Smith's Foods, 3d ed., page 136. 



310 [Senate 

There are a great variety of churns. In looking over the list of 
patent churns, in the report of the United States patent office, we found 
that though they number thousands they are nearly limited to two 
varieties, the type of which is the old upright dasher churn, and the 
paddle-wheel rotary. The excellency of a churn rests upon its ability 
to uniformly agitate the cream so that the butter will " come," 
throughout the Avhole mass as nearly as possible at the same time ; for, 
if otherwise, the grain of the butter first formed will be injured by 
being beaten till the last is formed. 

Experience has decided that the best temperature, both for the cream 
and atmosphere, to begin churning is from 54 to 59 degeesFarhenheit. 

The friction produced by churning, together with some chemical 
action raises the temperature eight or ten degrees Fahrenheit during 
the process. The time required for churning the whole milk is from 
two and one-half to three and one-half hours. That for cream alone 
from one-half to one hour. 

If the churning is done too quickly the butter is apt to be soft and 
fatty; and prolonged churning injures the flavor. 

Many influences affect the time required for churning; as the health 
of the cow and her food, and many that are unknown. 

Mr. John Higgins, of Speedsville, N. Y., a few years ago recom- 
mended that a little cold water be poured into the churn at short 
intervals two or three times in order to lower the temperature, and 
that as the butter formed to reduce the speed, not allowing the dasher 
to come to the top of the cream. In this way he claimed to get a 
purer and harder quality of butter. 

In our American factories the dasher in barrel churns is made to 
make fifty strokes per minute, as that is found to be the best rate. 

The speed is kept slow at first until the cream is thoroughly mixed 
when it is brought up to the desired rate ; it is again reduced when 
the butter begins " to come." 

The great object desired is to preserve the grain of the butter, and 
it is claimed that this is best done with a cylinder churn and dasher 
and rather low temperature. A temjjerature at or above the melting 
point (35-8 degs. 0.^=96-44 Fahr. average, Blyth) will cause the 
globules to lose their identity. Too much force in working butter 
will also injure the grain. 

After churning, butter is washed with pure cold water and worked 
with a wooden butter ladle in a wooden bowl, or, as in large factories, 
on an incline slab, to remove the buttermilk. In many places in 
Europe butter is eaten without any salt, but in this country a little 
salt, about one-quarter ounce to the pound, is added for flavor, even 
when intended for immediate use; and, when intended to be kept, from 
one to two ounces to the pound is added. Much more is used at times 
which will be referred to under the head of adulterations. 

Butter, like ci'eam, is very susceptible to bad odors. We have detected 
the peculiar flavor of cod-fish iu butter kept in a refrigerator with the 
fish. 

Butter contains all the ingredients of milk, with the addition of 
salt, with the fat largely preponderating, and when it is allowed to 
stand exposed to the air especially in a warm temperature it under- 
goes decomposition and is said to be rancid. This is brought about by 



No. 2-i.] 311 

the caseiue acting upon both the sugar and fat. The fat of butter is 
composed of a mixture of nine different fats, viz. : stearine, palmitine, 
oleine, myristine, arachidine, butyrine, caproine, capryline and caprine 
or rutine. These in turn are a chemical combination of glycerl, which 
is commonly known in its hydrated form as glycerine, and a corres- 
ponding fatty acid as stearic acid, palmitic acid, butyric acid, etc. 

Now caseine acts as a ferment, under proper conditions, upon the 
fats, especially butyrine ; and breaks it up into butyric acid aud gly- 
cerine. It also acts as a ferment upon sugar and converts it into lac- 
tic acid ; rancidity is the result of this decomposition. 

According to Lang, the first step in the decomposition of genuine 
butter is a conversion of lactic into butyric acid, then the butyrine is 
broken up into butyric acid and glycerl. 

Pure butter fat will remain free from rancidity a long time. We have 
in our laboratory a pure dry butter-fat corked up in a flask, which is 
ovei- a year old, and perfectly free from rancidity, nowithstanding it 
has been exposed to a temperature of over 100 degrees Fahrenheit for 
several months. This teaches that a butter to be preserved must be 
freed as much as possible of the butter-milk, though butter owes some 
of its delicate flavor to the presence of butter-milk. 

It is to obviate the effects of caseine that salt is used, but it will not, 
in quantities not to spoil the taste, do what proper working will. 

Great care should be taken in the selection of the salt, for its im- 
purities sometimes cause a bad flavor in the butter. 

The chlorides of calcium and magnesium are common adulterations 
of salt. The more evenly tlie salt is worked through the butter the 
more protection it affords. For this purpose salt should be finely pul- 
verized. 

The Irish method of curing butter as given by Dr. lire, is one part 
of sugar, one part of nitre and two parts of Spanish great salt, mixed 
and finely powdered and thoroughly incorporated with newly made 
butter in proportion of one ounce of the mixture to one pound of 
butter. 

Melting and washing old butter will remove its rancidity, but it also 
destroys its flavor. 

There is a comparatively new traffic, and fraud as well, being carried 
on quite extensively in this country, viz. : The old rancid butter is 
bought up at a low price, five cents a pound, heated and washed and 
probably deodorized, etc., until its unpleasant taste and smell are re- 
moved, and is then churned with new milk, salted and sold as fresh 
butter. 

The secret in packing butter lies in keeping it from the air. For 
this purpose oak tubs have largely taken the place of glazed earthen 
jars, probably on account of their being less easily broken when shipped. 
It is also shipped in sealed tins. Various materials are placed around 
the butter, as syrup, salt, brine and water. Probably the best is brine. 

Brean* recommended a weak solution of tartaric acid. Payen tested 
this and found that butter had retained its freshness at the end of two 
months which had been kept at a temperature of from 60 degrees to 
68 degrees Fahrenheit. 

* Pavy's Food and Dietetics, 2d ed., p. 128. 



312 [Senate 

When a cloth is laid between butter and salt care should be exer- 
cised in washing the starch all out, as starch is said to take the color 
out of butter. 

It is generally conceded that the best butter (with exceptions of 
course) is made by large manufacturers, and the reasons are that all the 
various steps in the process of manufacture are carried out with more 
care and precision — the temperature is better regulated, the cream is 
kept in better condition and, like the churning, is more uniform, the 
advantage derived by cleaning the utensils with steam, the surround- 
ings are more closely looked after, the cost is less and the evil effects of 
milk of a cow out of condition would be lessened by an admixture with 
such large quantities of healthy milk. 

The most of these reasons however could be overcome by the far- 
mer's wife. 

It has been said that "a man weighs and a woman guesses," and in 
this lies the secret of man's excelling in performing domestic work. 

The composition of good dairy butter according to numerous 
authorities both in this country and abroad is : 

Butter fat 80 to 90 per cent. 

Curd , 0-3 to 3 " 

Water 10 to 13 " 

Salt 3 to 6 " 

A cow whose milk contains 3*5 per cent of fat will yield about one 
pound of butter to twelve quarts of milk, allowing 80 per cent of fat 
for pure butter. Then if she averaged 13 quarts per day for nine 
months a year she would produce 370 pounds per annum. Of course 
the milk of many choice cows will contain a very much larger per 
cent of fat, and also many cows will average a larger yield. 

Mr. N. M. Blish, a farmer of Delaware county, N. Y., in his testi- 
mony before the Committee on Public Health,* said that the average 
production of butter from a cow for a year was about 300 pounds, and 
that the actual cost per pound to the farmer was from twency to twenty- 
five cents, nearer latter than former. 

The adulterations of butter are increased amount of its natural 
ingredients — water, salt and curd — at the expense of the fat ; and the 
admixture of foreign substances, as yolks of eggs, animal and vegetable 
oils, etc., as will be seen by the abstracts of patents. Water is some- 
times worked into butter to a great extent, even 50 per cent, which 
constitutes what is known as " bosh." 

Salt and curd are found in butter in varying proportions and consti- 
tute adulteration only when in large excess of the average, which is 
given on page 38 of this report. 

Oleomargarine or Margarine Mouries. 

This article was originally invented by the French chemist, M. Mege 
Mouries. In order to make what follows more intelligible to those 
not familiar with the subject, we will explain the significance of 
the term oleomargarine. At the time of Mege's experiments it was 
understood that most animal fats were composed of a mixture of three 

* See Report of Committee Public Health, 1884, p. 76. 



No. 24] 313 

fats, viz.: stearine, margarine and oleine. The steariue was the hardest 
of them all not melting below 143 degrees Fahr.; margarine next at 
118 degrees Fahr.; and oleine remaining liquid to nearly the freezing 
point of water. The process of malving this article as will be seen 
from the description, involves the separation of most of the stearine 
from the oleine and margarine, hence the name oleomargarine. It has 
since been learned, however, that what was called margarine was a 
mixture of stearine and palmatine. Mege * was instigated to make 
his researches by a request of the government for the purpose of obtain- 
ing a substitute for butter for the use of the navy and poorer classes, 
that would cost less and keep from rancidity longer than butter. 
With this object in view he commenced the following experiments at 
the farm at Vincennes : He placed several milch cows on a diet which 
caused them to lose weight and also caused a corresponding decrease 
in the yield of milk, but as the milk always contained butter he 
believed it was produced from the fat of the animal in this wise : As 
the animal lost weight the blood took up the fat from the tissues, and 
carrying it to the lungs its stearine was used, in supplying that organ 
with material for combustion, the oleomargarine going to the udder 
in which it came in contact with an animal ferment which converted 
it into butyric oleomargarine or butter. Under this belief he experi- 
mented on fats for the purpose of imitating the natural process through 
artificial means. The subjoined copy of the patent obtained from the 
United States government December 30, 1873, will show the methods 
finally adopted : 

" To all who7n it may concern : 

Be it known that I, Hippolyte Mege, of Paris, France, chemist 
manufacturer, have invented improved means for transforming animal 
fats into butter, of which the following is a specification. 

My invention, which is the result of physiological investigations, 
consists of artificially producing the natural work which is performed 
by the cow when it reabsorbs its fat in order to transform the same 
into butter. The improved means I employ for this purpose are as 
follows: 

I. Neutralization of the ferments. — In order to prevent the greasy 
substance which is settled in the tissues of the animals from taking 
the disagreeable taste of the fat, it is necessary that the ferments 
which produce this taste shall be completely neutralized for this effect 
as soon as possible after the death of the animal. I plunge the raw 
fats called graisses en branches into water containing fifteen per cent 
of sea salt and one per cent of sulphite of soda. I begin thus the 
transformation an hour at least after the immersion and twelve hoars 
at most afterward. 

II. Crushing. — A complete crushing is necessary in order to obtain 
rapid work without alteration. For this purpose, when the substance 
is coarsely crushed, I let it fall from the cylinders under millstones, 
which completely bruise all the cells. 

*Vide translation from the Moniteur Scientiflque, by Fred H. Hoadlej, B. A., of an extract 
from a report made to the Board of Health of the Department of the Seine on the product 
presented under the name of artificial butter, by M. Mege Mouries, by M. Felix Baudet, 
in Amer. Chemist, vol. IV, p. 370. 

[Sen. Doc. No, 34. J 40 



314 [Senate 

"III. Concentrated digestion. — The crushed fat falls into a vessel 
which is made of well-tinned iron, or enamelled iron or baked clay. 
This vessel must be plunged in a water bath of which the temperature 
is raised at will. When the fat has descended in this vessel, I molt it 
by.means of an artificial digestion so that the heat does not exceed 103 
degrees Fahrenheit, and thus no taste of fat is produced. For this 
purpose I throw into the wash-tub containing the artificial gastric 
juice about two litres per hundred kilograms of greasy substance. 
(This gastric juice is made with the half of a stomach of a pig or 
sheep, well washed, and three litres of water containing thirty grams 
of biphosphate of lime. After a maceration during three hours, I 
pass the substance through a fine sieve, and I obtain the two litres 
which are necessary for a hundred kilograms.) I slowly raise the 
temperature to about 103 degrees Fahrenheit, so that the matter shall 
completely separate. This greasy matter must not have any taste of 
fat. It must, on the contrary, have the taste of molten butter. When 
the liquid does not present any more lumps I throw into the said 
liquid one kilogram of sea salt, reduced to powder, per hundred kilo- 
grams of greasy matter. I stir during a quarter of an hour and let it 
sit until obtaining perfect limpidness. This method of extraction 
has a considerable advantage over that which has been previously es- 
sayed. The separation is well made and the organized tissues which 
do deposit are not altered. 

IV. Crystallization in a mass. — In order to separate the oleomar- 
garine of the stearine, separated crystallizers or crystallizations at un- 
equal temperatures have been already employed. I have contrived for 
this purpose the following method, which produces a very perfect sepa- 
ration, and it is as follows: I send the molten fat in a vessel which 
must be sufficient for containing it. This vessel is placed in a wash- 
tub of strong wood which serves as a water bath. In this wash-tub I 
put water at the fixed temperature of eighty-six degrees Fahrenheit 
for the soft fats proceeding from the slaughter-houses, and ninety- 
eight degrees for the harder fats, such as mutton fat. Afterward the 
wash-tubs are covered, and after a certain time, more or less long, ac- 
cording to the fats, the stearine is deposed in the form of teats at the 
middle of the oleomargarine liquid. 

V. Separation Jjy centrifugal force. — In order to avoid the numerous 
inconveniences of the employment of the presses which have been 
hitherto used, I cause the mixture of stearine and oleomargarine to 
flow into a centrifugal machine called " hydro-extractor." The greasy 
liquid passes through the cloth and the stearine is collected. When 
all the liquid is passed I put the machine in motion, and the crystals 
of stearine are entirely exhausted without the auxiliary of the presses. 
However, during certain seasons there are animals which produce 
crystals of stearine soft enough for rendering necessary the stroke of 
a press as a last operation ; but in this case this operation has little 
importance, because it is applied only to a fraction of the product. 
In all cases the oleomargarine is separated from the stearine when it is 
cold and passed to the cylinder, constitutes (especially if its yellow 
color has been raised) a greasy matter of very good taste, and which 
may replace the butter in the kitchen, where it is employed under the 



No. 24] 315 

" name of " margarine " ; but, if it is desired to transform it into more 
perfect butter, I employ the following means : 

VI. In the methods hitherto employed the margarine is transformed 
into cream, and this latter into butter. This complicated operation 
has many inconveniences. I obtain the same result by the following 
manner: I take ten litres of natural and fresh cream of milk; I add 
ten grammes of bicarbonate of soda and two hundred grammes of the 
udders of a cow, which must be fresh and well-hacked in order to give 
all the mammary pepsine. The fresh udder may be replaced by udder 
collected in slices in sea-salt. After a maceration of an hour, I pass 
the whole through a very fine sieve. I add the necessary quantity of 
yellow color which is employed for the ordinary butter, and I put 
these ten litres into a hundred kilograms of liquid margarine at seventy 
degrees. I stir or mix until the combination is complete — that is to 
say, until the pepsine has effectuated its action. At this moment the 
liquid becomes thick, it takes the taste of cream, and after it has been 
more thoroughly agitated I let the same become completely cold. 
When the butter is cold and solid, coarsely scrape it in order to pass it 
between two large cylinders which give it the homogeneousness and 
the consistence which are the qualities of the natural butter. 

VII. When it is desired to produce butter intended to be preserved, 
which must contain no animal matter, I plunge the udders into pure 
water instead of cream, in order to macerate the same. Afterward the 
water which proceeds from this operation is mixed with the margarine at 
about eighty-six degrees of temperature — that is to say, to a degree 
which permits the pepsine to effectuate its action without production of 
cream. After an hour I let the liquid set, and the margarine, which 
is decanted, is mixed after it has been reduced in temperature to about 
seventy-one degrees with an emulsion of butter made with five litres of 
water, five kilograms of butter, one kilogram of sea-salt, or more, 
according to the uses, and ten kilograms of bicarbonate of soda. 
When I add this emulsion with the margarine, which has already been 
submitted to the pepsine action, I obtain a rapid combination, and 
all the molecules take the qualities of the ordinary butter. It is a 
delicate operation,* which must be exactly made. 

VIII. For the long conservations I only treat the margarine by the 
mammary pepsine, as before described. I decant it in order to avoid 
any trace of water or animal matter. If it is desired to add ordinary 
butter, I do that at the temperature of seventy-one degrees by well 
diluting it. 

IX. The stearine which has been separated from the margarine 
forms a hard fat, which can be bleached by the known processes in 
order to produce wax caudles of lower quality ; but it is preferable to 
saponify it by any convenient process and crystallize the greasy acids 
(which are charged with from seventy to eighty per cent of stearic acid, 
instead of fifty) in a chamber heated to ninety-six degress, so as not to 
let them become hard by cooling. In this state they can be pressed 
under heat in order to produce stearic acid much superior to that of 
the trade, both by its beauty and by its point of melting. 

I claim : 

1. The improved material herein described, produced by treating 
animal fats so as to remove the tissues and other portions named, with 



316 [Senate 

" or without the addition of substances to change the flavor, consistency 
or color as set forth. 

2. The process herein described of treating animal fats in the pro- 
duction of oleomargarine. 

In testimony whereof I have signed my name to this specification be- 
fore two subscribing witnesses. 

H. Mege." 

Witnesses : 

This process was patented some time before in France, and was the 
original successful method of making artificial butter. From this 
beginning has grown one of the most stupendous traffics and colossal 
frauds of the nineteenth century. The enormous sale of these pro- 
ducts is evinced by the fact that in 1883, 10,000,000 pounds were sold 
in New York city alone and 45,000,000 pounds in the United States. 

The rapid development of the traffic in this article is marked by 
this characteristic : It was not in response to a public demand on 
account of its merits, for the public has always held it under suspicion, 
but it was fraudulently foisted upon the people under the guise of 
genuine butter, and recent events have shown that even now the retail 
dealers would rather risk the penalty of a misdemeanor than sell it on 
its merits for what it is. 

That Mege's product was at once accepted, on chemical grounds 
only, as a wholesome article of food is evinced by the fact that the 
Parisian government imposed upon it the same tax as upon genuine 
butter, and also by the following comments made by M. Baudet. 
After minutely describing the process of manufacture he says : 

"This artificial butter presents then this advantage, that it con- 
tains much less water and animal substance which makes the ordinary 
commercial butter rancid ; moreover, for the same weight it furnishes 
more genuine butter. These two circumstances assist without doubt 
in its preservation, which is much more perfect than that of common 
butter. They also prevent it from acquiring the odor and the acridity 
which are soon developed in the latter." 

" During warm weather, when ordinary butter can with difficulty 
be preserved from melting, it is easy to give to the artificial butter a 
more or less solid consistence by preparing an oleomargarine more or 
less free from stearin." 

" On the other hand, M. Mege has observed that oy washing his 
butter with water at a temperature of only five or six degrees, he is 
able to leave in it less water and thus to obtain a product capable 
of being kept a very long time. A specimen of butter thus pre- 
pared, and which M. Mege called " butter without water," carried 
from Paris to Vienna, in Australia, the 29th of October, 1871, has 
just been brought back on the 5th of April, and is found still, after 
five months, in a good state of preservation." 

''In order to fully appreciate the value of the product of M. Mege, 
as regards domestic economy and hygiene, I have requested several of 
my colleagues to try the oleomargarine and the artificial butter; I have 
submitted this product to the judgment of several breeders and butter 
merchants of the A.uge valley ; I have used it myself also in my 
household, and we all have been of the opinion that the oleomarga- 



No. 24. J 317 

riue constitutes an excellent grease for the kitchen, and that if the 
artificial butter has not the fine and aromatic taste of the Normandy 
butter for eating with bread, or use in culinary preparations, it does 
afford in many other respects the qualities of ordinary butter per- 
fectly." 

" The experiments which I have witnessed in the works of M. Mege, 
those which I have myself made or which have been made at my in- 
stance on the new products which he has brought forward, authorize 
me to believe that he has realized a happy application of his knowl- 
edge and his inventive genius in this employment of beef fat, and that 
he has furnished for consumption two new and important products." 

"The first, called cooking grease or oleomargarine, offers a valuable 
material for cooking purposes, especially for naval vessels during long 
voyages, by reason of its good quality and of its capability of long and 
excellent preservation." 

" The second, possessed of properties which allow of its close com- 
parison with butter, in a chemical point of view, as well as regards its 
uses, may take the place of the latter in many instances, and in con- 
sequence of the small expense at which it can be made, it has been put 
in competition with milk butter which will lower necessarily the price 
of the latter to the benefit of the conaumei-, Avhich will render the con- 
sumption of it less considerable, and will allow the breeders to devote 
a much greater quantity of milk to the raising of calves, a great 
advantage to their industry." 

" As regards healthful ness, it is evident that the origin and prepa- 
ration of these two products presented by M. Mege, do not afford any 
circumstance which can render its employment a matter of suspicion." 

'^ There is then no reason for opposing the sale of these products if 
we include the proviso that that which M. Mege Mouries compares 
to butter is not really butter in the usual and true acceptation of the 
word. It should not be sold under the name of butter, but under a 

Particular designation which will permit it to be distinguished from 
utter properly so called or true milk butter." 

Perhaps it is unnecessary to say that Mege's premises were altogether 
wrong ; the fat of milk is not obtained in any such manner, neither 
did his product contain the elements peculiar to butter. 

The following abstracts of patents issued by the United States gov- 
ernment will show the modifications of Mege's process, and also the 
methods and materials used in making what is claimed to he perfectly 
tvholesome substitutes for milk butter. I am informed that there are 
no less than 180 of these patents on file in the patent office at Wash- 
ington : 

Improvement in Processes of Bleaching and Olarifying Fats. 

[Specification forming part of Letters-Patent No. 156,404, dated November 3, 1874.] 

"These oils are often dark-colored and offensive in consequence of 
the presence of decomposing organic matter. My improved process 
is intended to remove these impurities and render the oil sweet and 
light-colored, and my process may be also applied to lard, grease and 
other solid fats , 



:US (Sknatk 

"To oniil)lo others skillotl in Iho art. l,o uiuliM'sl.jind iiiul us(> my imon- 
tion, I will proiiecd to iloscribo M»o inanuor in which 1 have cjirriotl it 
out. 

1 (Irst ftdd to every hundred (100) gallons of oil three or four gallons 
of good yeast; or, instead of yeast, about half a ]>ound of ]Mitrid 
cheese, mixed with water to reduce it. to a thin ])asle, may be added to 
t,he oil, !uul the whole well agitated. 'Phe oil is ke|)t warni, but, at a 
tomiierature not exceeding 100 degrees KahnMihoit. KernuMitation 
soon sets in, and the albutninous and mucilaginous matters in the oil 
are decomposed and rendered susceiilible to cnemical agents, t,o be used 
as hereinafter described. The yeast should remain in cont.act with the 
oil for about ten days, after which it is allowed to settle, ami the oil is 
then drawn otT into another vessel. 'This treatment with tlio yeast or 
other ferment decomposes all albuminous and mucilaginous matter in 
the oil. 

1 then submit the oil to cliemical Ireaiment for removing tlie resi- 
duary products of the decomposition whicii has been ])roduce(l by the 
yeast. For this purpose 1 employ the following mixture: l*erman- 
ganate of soda, one ounce; sulphuric acid, two ouju'cs ; water, one 
gallon. The piM-manganate of soda is dissolved in {\\c w^ater, and the acid 
added, and one gallon ()f this solution is agitated with live gaJlons of 
oil, or in that proportion f(n- any (puuitity, namely, twenty per cent of 
the above solution. After agitation, the oil separates ami rises, when 
it isilrawn otT, and, after being well washed by agitation with water, is 
ready for use." 

United S/ufos Patent Office — Tmprovcnient tn Prorofiscs for Purify- 
ing and l^rcxerving Animal Fats. 

[Spociflciition formiiiji i>ivr) of l,oUois rutcnl No. ICiit.OOS, djitotl OclobiT 10, 1S7JS.] 

"The nature of my discovery or invention consists in purifying ami 
preserving animal fats entirely sweet and odorless, and utili/.ing and 
manufacturing the sanu^ into butter. 

To enaltle others skilUnl in the art to make and use my discovery or 
invention, I will wow proceed to describe the same. 

First, in ten (10) gallons of water dissolve three (.">) ])0unds of com- 
mon salt and four (l) ounces of soda-ash. (The ]M-oportions of my 
ingredients may be increased or diminished aci^ording tt) the (]uantity 
of fat 1 desire to treat.) Then boil the admixture in a suitable vessel 
by hot-air, or steam pipes, or any other suitable means. When the 
ingredients are tluiroughly dissolved by tliis process, a scum arises at 
the top. which 1 tiuMi skim otT carefuAy, and add one huiulred (100) 
pounds of animal fat cut in small piect>s. keepijig tlu^ mass well agitateil 
until the whole is thoroughly melted, when 1 again skim the mass 
carefully. Then draw the oil otf through a lilter into cold water, 
which must, be well agitated, until tiie oil is cool eiu>ugh to be removed. 
Sei'ond, the fat. as pu rilled by the tirst ste]) of my i)rocess, is then pur. 
into a second solution, consisting of about four or live (4 or ^) gallons 
of water, about iwo ("0) pounds of bicarbomite of polassa, and about 
two ('J) pounds of salt. It is then heated and ke]it agitated until it 
becomes thoroughly melted. Then draAV the oil otT aj'ain through a 
filter into cold water, keeping it well agitated until tiio fat becomes 



No. 24.] 319 

*' cold ; then thoroughly remove from it tho water contained therein ; 
the fat will then assume an entirely pure, sweet and odorless condition. 

It will be observed that my process consists in two separate stei)s — 
the first being to purify or remove all impurities from the fatty matter 
and the second to make it perfectly neutral and sweet. 

To utilize and manufacture the fat thus prepared into butter, I place 
the fat in any suitable churn, with rotary beaters revolving not less 
than ninety (90) to one hundred (100) times per minute, and agitate 
the same till it becomes an entire foamy mass, to which add sweet 
cream in the proportion of one-third, and continue to agitate the same 
till the whole becomes a foamy mass, when it will have all the general 
characteristics of natural butter. Then take the the butter from the 
churn, salt to taote, and pack it in the ordinary manner for market." 

Refinmg oils, dc. 

[Specification forming part of Letters-Patent No. 316,663, dated April 28, 188r>.] 

" The following is a description of my process, and to make it more 
comprehensible I will take for illustration cotton-seed oil after it is 
partially refined from crude or " red" oil into ''yellow" oil by means 
of alkalies, as is generally practiced now, and proceed with it in a 
manner to make of it a white oil, perfectly adaptable to any and all 
purposes to which best colorless, odorless and tasteless pure oil can be 
adapted, and which for food is equal to the best Provence olive oil. 
As a first step, I put the oil to be operated upon into agtvooden tank 
to which a mechanical stirrer is adapted. Any kind of a contrivance 
will answer. I generally use an upriglit wooden shaft revolving in 
the center of the tank, and furnished with horizontal paddles or blades 
fixed to it at an. angle to resemble a propelling screw and revolved in 
such direction that the contents of the tank are forced by it downward 
at the center and raised at the periphery. Having started the stirrer 
and the oil — say four hundred gallons in quantity — being well set 
in motion, I now let into it a stream about one-half inch in diameter 
of well-settled and thoroughly clear lime-water until one hundred gal- 
lons of it are admitted, the whole being ke])t in motion continually, 
and at the same time I let run into this tank another half-inch stream 
of clear water until a like quantity of this also is admitted, and keep 
stirring the whole until a i)erfectly uniform emulsion is made of it, 
which usually takes place in about two hours. Of course the above 
proportions of clear and lime water may previously be united together 
and then let into the oil. The effect will be the same. The lime- 
water for this purpose should be made fresh every time it is needed, 
slaking and dissolving the lime a few hours before use by stirring 
thoroughly, and then letting it settle until the water is perfectly clear. 
About two pounds of good unslaked lime to one hundred gallons of 
water will make a thoroughly saturated solution and leave but little 
waste. 

While making the above emulsion, should the contents of the tank 
be very thick and sluggish, as often happens when an inferior vegeta- 
ble oil is operated upon, I warm it gently with a steam coil with which 
the operating tank should be provided, taking good care that the tem- 
perature in no case exceeds one hundred and ten degrees Fahrenheit. 
Well-made emulsion has the appearance of a homogeneous white mass, 



320 [Senate 

" and when this point is attained I then add to it (keeping the stirrer 
still running and shutting off the steam from the steam coil if this is 
used) a solution of permanganate of potash in a stream not over one- 
fourth of an inch in diameter, and falling at or near the center of the 
tank, whereby it is immediately forced downward by the stirring- 
screw, and thus brought at once into a more intimate contact with the 
oil than it would otherwise be. This solution I prepare in a tub 
placed above the operating-tank by putting into it a quantity of crys- 
tallized permanganate of potash in proportion of two and a half pounds 
of permanganate to each one hundred gallons of oil, filling the tub 
with water, letting it run into the tank by means of a faucet, and 
replenishing this tub with water every time it empties until the whole 
of the permanganate is dissolved with very little, if any, stirring, in 
order that this solution should always be somewhat below the point 
of saturation. The emulsion will now look speckled, with minute 
bright red dots which gradually, as the permanganate deoxidizes, will 
disappear. The whole of this solution of permanganate being added, 
I let the stirring continue for from four to six hours longer, and then 
add to the contents of the tank, also very gradually — that is, in a 
stream about one-fourth inch in diameter — a solution of sulphuric 
acid, which solution is in proportion of one of acid to twenty of water, 
three pounds of acid to every one hundred gallons of oil being neces- 
sary in this case. This solution 1 2:)repare in a separate vessel lined 
with lead, and always takmg care while making it to pour the acid 
into water and not the water into the acid. Hydrochloric acid instead 
of sulphuric acid can be used. It will now be observed that as soon 
as acid solution is added the mass operated upon becomes more liquid. 
The stirring should be continued for one or two hours longer, then 
stopped, and the mass left to separate. In a few hours the oil will be 
found completely separated and floating on the water, which water, in 
this case, if tested with litmus paper, should always give a slightly 
acid reaction to prove a complete neutralization of the lime. The 
water is drawn out now through a faucet at the bottom of the opera- 
ting tank, and the oil transferred to a settling tank, which in winter 
should be kept warm by means of a steam-coil, but not to exceed 
ninety degrees Fahrenheit. In from three to four days the oil will be 
found to be perfectly white, transparent, odorless, not liable to become 
speedily rancid, and for food equal in every way to the best imported 
olive oil. 

Yellow oil equal in every respect, color excepting, to the above white 
oil is made by diminishing the quantity of permanganate used to about 
one-half of the proportion given above. 

In general the proportion as given already and will be given herein- 
after depends on the amount of impurities contained in the material 
to be operated upon, and hence is variable; but only a short exper- 
ience with any given hydrocarbon will at once indicate the proportion 
needed, and neither the excess nor the insufficiency of the agents in- 
dicated can result in any great loss, because,in case of in suflBciency, it 
will only cause the trouble of repeating the operation, and in case of 
excess the loss will be the quantity in excess of the permanganate, the 
lime and the acid, which m all cases is used only in proportion but 
slightly in excess of the quantity necessary to thoroughly neutralize 



No. 24.] 321 

" the lime and no more, while the loss of the material operated upon in 
either case would be hardly perceptible. Castor oil can also be refined 
in the above manner, and rendered perfectly white, tasteless and odor- 
less without losing any of its medicinal properties; but it will require 
a longer setting and at a higher temperature, which, however, must 
not exceed one hundred and forty degrees Fahrenheit. 

Manganate of potash instead of permanganate may also be used, 
since the former is converted into the latter when dissolved in water; 
but its use is objectionable because of the uncertainty as to the effect 
it will produce, and the reaction on the oil of the residuum of the 
former which may take place, also the difficulty of thoroughly clari- 
fying the oil by settling, because of the finely subdivided residual 
peroxide of manganese. Other compounds rich in oxygen and part- 
ing with it in presence of alkaline earths — such as chromic acids, bi- 
chromate of potash, etc. — can be used instead of the manganic com- 
binations with potash. These last, however, I prefer because of their 
innocuousness, while the former leave in the material operated upon 
substances deleterious to health, such as green oxide of chromium, 
etc. The use and proportion of the lime water must of course be 
varied according to the kind of oil used and the kind to be produced, 
the main object of using it being that it should in the first place com- 
bine with and free the oil of any albuminous and other nitrogenous 
substances it may hold in suspension ; and, secondly, that it should 
combine with a part or whole, as the operator may desire, of stearine, 
margarine, etc., contained in the substances operated upon, as it will 
do this in preference of combining with oleine by reason of the stronger 
affinity to it of these solid hydrocarbons than of the more liquid ones; 
hence it is self-evident that if the quantity of lime added to an oil is 
not large enough to make a combination with the whole mass of the 
latter, the above-mentioned solid hydrocarbons, by reason of their 
stronger affinity, will be the iirst to enter into this combination, leav- 
ing oleine free and pure to the same extent, more or less, as the quan- 
tity of lime was proportioned to the quantity of those solid hydro- 
carbons; but even in the preparation of the oil first herein specified, 
and in which all of the stearine was purposely left, the use of lime- 
water cannot wholly be dispensed with, because, aside from its reaction 
specified- already, it also assists very materially the deoxidation of the 
permanganate, on the thoroughness of which deoxidation, the success 
of the operation and the saving of time and material depend. Be- 
sides this, not using lime-water would leave in the material to be 
refined all of the nitrogenous matter it contained, and hence the 
defecation of it by the permanganate above-mentioned would last only 
a very short while, the whole becoming rancid even before it was well 
settled. 

Other alkaline earths — such as baryta, lithia, etc. — can be used 
instead of lime, and with the same effect. I prefer lime, however, 
because of its cheapness and the facility of obtaining it. 

To make a non-freezing oil (known in trade as "winter oil," made 
by artificially congealing the oil and pressing the oleine out of it while 
in that state), a larger quantity of lime-water should be used, and at 
the end of the operation its combination with oil not neutralized with 
acid, as specified above, but the whole mass left to settle at a tempera- 
[Sen. Doc. No. 24.] 41 



323 [Seitate 

"ture of about one hundred and twenty degrees Fahrenheit. In two 
or three days nearly pure oleine — i. e., winter oil — can be siphoned 
off, leaving at the bottom of the tank a compact white mass, which, 
when heated and the lime now neutralized with an acid (hydrochloric 
acid is preferable m this case) and settled while being kept warm, 
will free the whole of the hydrocarbons which it held in combination. 

Solid hydrocarbons — such as tallow, lard, butter, etc., especially 
the latter two when rancid — can be thoroughly defecated by the 
above process, care being taken that the whole operation is carried on 
at a temperature at which the fats operated upon are in a state of 
fluidity needed absolutely to produce the desired effect speedily and 
cheaply. In these last cases the lime-water should also be prepared at 
the same temperature to insure that there should be no precipitation 
of lime in the operating tank by the rise of temperature, which pre- 
cipitation would invariably take place if the lime-water, wliile being 
made, was at a lower temperature, and also that its neutralization at 
the end of the operation should be very complete, as otherwise the 
loss of margarine in butter would result in converting it into oil. 

In case the material operated upon is extremely rancid — ^^that is, in 
or almost in a state of putrid decomposition — hydrochloric acid for 
neutralizing the lime is preferable to sulphuric acid, the material, 
after settling, being thoroughly washed (by means of the same stir- 
ring and agitating in the operating-tank) with a light solution in 
water of crystallized pure hyposulphite of soda. 

In purifying butter by the above means the objectionable feature is 
that it will be completely bleached at the same time. This defect, 
however, can easily be remedied by artificially coloring it again with 
carrotine or other innocuous substance." 

Improvement in Processes for Deodorizing Oils and Fats. 

[Specification forming part of Letters-Patent No. 133,322, dated November 26, 1872.] 

" The nature of our invention consists in the following treatment : 
Cocoa-nut oil consists principally of laurine and myristine, and of a 
small percentage of butyrate, capronate, and caprylate of glycerine. 
The latter three constituents are the principal cause of the disagree- 
able smell of the oil and of the soap made from it. 

In order to separate these latter three substances from the oil, and 
to obtain the puie laurine and myristine, we proceed as follows : The 
cocoa-nut oil is melted at a temperature of 95 to 100 degrees, and 
an equal volume of alcohol added, when the whole is continually and 
thoroughly agitated at the above temperature. The alcohol is thrown 
off carefully from the oil, which settles soon at the bottom. The 
same process is repeated twice over with fresh alcohol. The alcohol 
thus dissolves the offensive principle, consisting of the above-named 
substances, while pure laurine and myristine remain behind, which 
represent the purified and deodorized cocoa-nut oil. 

There will be no loss in alcohol whatsoever if the alcohol is well 
separated from the oil and redistilled in a suitable apparatus, whereby 
the alcohol is obtained of the same strength and purity as when applied 
before. Thus the same alcohol may be reapplied over and over again, 
80 that the cost of the process is a very trifling one. 



No. 24.] 323 

" The alcohol, after distillation, leaves behind in the still the butyrate, 
capronate and cagrylate of glycerine, forming about three to four per 
cent of the original oil. These substances may be utilized with much 
profit by converting them into ethers and so-called flavoring essences, 
which is done by saponifying the oily residuum, separating the fatty 
acids by sulphuric or hydrochloric acid, and treating them with alco- 
hol saturated with hydrochloric acid gas, and subjecting it afterward 
to distillation. Essences of the finest flavor, such as pine-apple, 
bananas, oenanthic ether, etc., are obtained. These oils have great 
commercial value for liquors, candies, ice creams, etc. Rancid tallow, 
when treated in the same manner, becomes white and sweet. Spoiled 
butter reacquires its original mild taste and flavor. 

The same method is applicable to the purification of palm-oil, cod- 
liver oil, and all fish oils and other fatty substances." 

Improvement in Purifying and Separating Fats. 

[Specifications forming part of Letters-Patent No. 137,564, dated April 8, 1873.] 

" It is physiologically and chemically known that the fresh fat of 
animals is mainly composed of oleomargarine, stearine and membrane. 
In the manufacture of tallow the whole mass is heated up at a high tem- 
perature, hence its peculiar odor. I found that if the mass is heated 
at a temperature not surpassing 120 degrees Fahrenheit for about two 
hours the whole of it will melt the same as at a high temperature and 
remain perfectly odorless. 

The nutritive property of animal fat is most entirely owing to the 
oleomargarine it contains, the stearine being constantly oxidized by 
pulmonary respiration. It appeared to me, therefore, of the greatest 
importance to separate from fresh fat all its nutritive parts, at the 
same time keeping it odorless, in order to use the same for domestic, 
cooking, perfumery and medical purposes, as well as the raw material 
for the manufacture of useful articles from it. 

The first part of the operation consists in taking the fresh fat and 
hashing it as fine as possible in a regular meat-hasher ; then to intro- 
duce it with its own weight of water in a wooden tank able to be 
heated by means of a steam-pipe. The whole mass is heated at a tem- 
perature varying from 100 to 120 degrees Fahrenheit, and stirring it 
constantly. After two hours all the stearine and oleomargarine will be 
separated from the membrane or scraps. The whole mass is allowed 
to cool. The mixture of congealed oleomargarine, stearine and mem- 
brane is separated from the water, which is thrown away, and worked 
thoroughly, with two per cent of common salt, between two cylinders. 
This has for its object to extract most of the water from the fatty 
mass. It is then introduced in cotton or cotton-flannel bags, which 
are either introduced in a hand-press, cider-press or hydraulic press, 
or in a hydro-extractor similar to those used in sugar refineries for the 
purpose of separating the syrup from the crystallized sugar. Either 
of ttie above-named operations must functionate in rooms all the time 
heated at a temperature of 50 to 60 degrees Fahrenheit, which is the 
melting point of the oleomargarine, but which has no efiect on the 
stearine or membrane. Therefore, at this temperature and by the 
means of either of the above-named mechanical separations the melted 



324 [Senate 

''oleomargarine is separated from the solid stearine and membrane, 
and, after being congealed, worked again between two cylinders, with 
two per cent of salt to separate the last trace of water, composes a sub- 
stance highly suited for domestic and cooking purposes ; also, the best 
base for pomatums and perfumery articles, as well as salves for medi- 
cinal purposes." 

Improvement in Treating Fatty Matters. 

[Specification forming part of Letters-Patent No. 121,102, dated November 21, 1871.1 

"The substances which I employ are mixtures of carbonates, of oxide 
of sodium, or of potassium, or ammonium with some earthy or alkaline 
chlorides, and as chlorides of sodium, potassium, calcium, magnesium, 
and aluminium, in solution, and put in contact by ebullition with the 
fatty matters which it is proposed to melt or treat. Among the 
various alkaline carbonates (monocarbonatc, sesquicarbonate, or bi- 
carbonate) those whose action is the most certain are the sesqui- 
oarbonates or bicarbonates of oxide of potassium, used in the propor- 
tions of about two pounds and a quarter to a thousand pounds' 
weight of the fatty matter to be treated, mixed with about five 
pounds of chlorides of potassium, or sodium, or other alkaline chlor- 
ide, to a thousand pounds' weight of the fatty matters to be melted. 
For fatty matters already melted and which it is projiosed to restore, 
the proportion of alkaline carbonates is to bo about one pound 
of the alkaline carbonates to a thousand pounds weight of fatty mat- 
ters, and when using earthy or alkaline chlorides the proportion must 
be about two pounds to a thousand pounds' weight of the fatty mat- 
ters to be treated. The carbonate of oxide of potassium alone, but 
much better when combined with chlorides of sodium, potassium, or 
aluminium, are those which are the most suitable for the melting of 
alimentary fats, such as beef and pork fats, and for the melting of 
mutton fats to be used for perfumery and phiirmaceutical purposes, 
and for the lubricating of steam and otlier machinery, and for the 
manufacture of candles. The carbonates of oxide of sodium alone, 
but better when combined with chloride of sodium or aluminium and 
with sugar, produce inoxidizaljle and hard i)roducts, savory, and par- 
ticularly suitable for summer melting. For the melting of one 
thousand pounds of raw fat I use a proportion of about two and a 
lialf pounds of carbonate of oxide of sodium, about five pounds of 
chloride of sodium, and about eight to ten pounds of sugar, and all 
fatty matters tlius treated are perfectly sweet and neutral. 

I have obtained notable advantages by mixing, in about one-half 
the proportions above given, the carbonates of oxide of sodium and 
potassium with chlorides of sodium, potassium, or aluminium. 

In conclusion, I will describe the operation of melting and treating 
one ton of raw fat, either beef or mutton or pork, according to my 
invention. Being first provided with a vat or vessel containing about 
one hundred and forty-two gallons of distilled water, I pour in the 
said water a solution of about four and three-quarters to five pounj^s 
of sesijuicarbonates or bicarbonates of oxide of potassium or alumin- 
ium. The dose is to be about throe and three-quarters to four pounds 
if the monocarbonatc of oxide of potassium is used. A solution of 
about ten pounds of chloride of sodium or potassium, or about four 



No. 24.] 335 

" pounds of chloride of aluminium, is then to be added. When this is 
done the ebullition is commenced, and when it has attained its full 
develojiment the ton of fat, after having previously been cut into small 
pieces, is thrown into the vat gradually, and the operation begins. As 
the coagulated albumen rises to the surface in scum it is care- 
fully skimmed off. The ebullition must be very active during the first 
hour ; afterward it is to be moderated, and it is left to go on from 
about five to six hours, when all the fat becomes separated from the 
membranes and cells which retain it. At this point, and after having 
added some fresh distilled water two or three times during the opera- 
tion, the melting is ended, the steam is withdrawn, and the whole is 
left to rest for two or three hours before passing the melted fat into 
the refrigerators, from which it is afterward poured into the casks or 
intended packages. 

If it is intended to restore the fats already melted the proportion of 
the above salts to be used is about half the quantity of what is used 
for melting raw fats, and the ebullition is to last only from about thirty 
to sixty minutes." 

Purify iny Fatty Oils and Fats. 

[Specification forming part of Letters-Patent No. 278,187, dated May 22, 1883.] 

"My invention has for its object the purification of fats and oils 
which, originally palatable, have acquired an obnoxious taste, odor, or 
color, either by long-continued storage or by an irrational production. 

To this end my invention consists in the following process: I first 
wash the fats and oils with alcohol of at least 96 degrees Tralles, by 
preference in iron stirring-vessels. The washing operation may be 
repeated, and it is conducted most successfully at a temperature of 45 
degrees centigrade. The alcohol is separated from the oil and fat by 
allowing the mass to subside in proper vessels. The alcohol contained 
in the oil or fat is distilled off, the last traces being driven off by dry 
steam. The alcohol which contains the oily and fatty acids and such 
ethereal oils as may be present is separated from these by distillation, 
the oily and fatty acids forming a valuable by-product. The air which 
enters the retorts when the same are being emptied must be dry. If, 
after having been treated with alcohol, as above stated, the oils and 
fats still show an obnoxious taste or odor, due to the presence of 
ethereal oils which are not, or not completely, extracted by the alco- 
hol, I then subject the oil to heat, 110 to 175 degrees centigrade, in 
suitable vessels, wherein it is treated with aqueous vapors or steam 
heated to the same temperature, the height of temperature depending 
upon the boiling point of the ethereal oils contained in the fats or 
oils. Tli^s action of heat and steam is continued until the escaping 
steam no longer gives off any odors of the oils, after which the fats 
are filtered through bone-black. In most cases this is not required, 
and the oil or fat, after having been washed with alcohol, can be 
brought directly upon the bone-black filter, whence it runs off in a 
palatable and odorless condition." 



326 [Senate 



Purifying and Bleaching Fats and Fatty Oils. 

[Specification forming part of Letters-Patent No. 306,324, dated October 7, 1884.] 

" I first fuse together in an iron pot or pan the following ingredients.. 
in about the proportions named: Ten (10) pounds of caustic soda or 
its equivalent in caustic potash, and seven (7) pounds of chlorate of 
potash. After fusion add in small quantities at various times eight 
(8) pounds of the fine powder of black oxide of manganese. After 
the above are thoroughly incorporated I add twenty-five (25) pounds 
of the bichromate of potash, and while increasing the heat stir well 
until the fusion and firmness of the mass are complete. 

To subject the fats or fatty oils to treatment, I use the following 
described mixture : Two (2) ounces of the foregoing chemical salts 
dissolved in one-half (|) of a gallon of hot water, agitate the same 
with seven and one-half (7|) pounds of melted fat or oil. Then add 
thereto six (6) fluid ounces of diluted sulphuric acid, and continue 
the agitation and boil with live steam until the mixture becomes 
thorough and complete. Then allow the mixture to settle, after which 
draw off the chemical water. Then wash with water, and finally wash 
by agitation with a light solution of carbonate of soda. When settled, 
draw off and wash with water and live steam. The oil or fat it. then 
ready for use. 

My product may be distinctly recognized by a chemist who is versed 
in the examination of oil by its freedom from mucilaginous mattei 
and the products of decomposition of fatty matter, which I have not 
before succeeded in removing entirely by any other process ; and it 
may also be identified by the absence of the chemicals used to bleach 
and refine it, which it has hitherto been impossible to eliminate en- 
tirely. Such bodies, of wliich traces have remained behind in my 
former products, are, first, manganic acid and the binoxide of manga- 
nese, which are the products of the reaction of the mucilaginous mat- 
ter with the permanganate salt used ; and, second, the green oxide of 
chromium, which is the product of the reaction of the mucilaginous 
matter with the bichromate." 

Improvement in Process for Purifying and Bleaching Tallojv, Lard, etc. 

[Specification forming part of Letter-Patent No. 145,840, dated December 23, 1873.] 

" I proceed as follows : Into a tank supplied either with a steam- 
jacket, or having a coil of steam-pipe placed within the same near the 
bottom, I place one-fourth as much water as the quantity of tallow or 
lard to be treated ; the water having mixed with it two to two and a 
half'^QX centum of strong sulphuric acid. I now heat the same to a 
temperature of about 180 degrees Fahrenheit, and into this I draw the 
tallow or lard from the rendering-tank, and stir the same,»while its 
temperature is maintained at 200 degrees for half an hour. I now 
turn off the steam and let the whole settle for one hour or more, but 
do not allow the temperature to fall below 160 degrees. Near the 
above tank, and, I prefer, sufficiently lower, so that the contents of 
the first may be drawn readily into the second, I place a tank having 
a steam-jacket or a coil of steam-pipe placed within and near the bot- 
tom of the same, and also coil of perforated pipe placed near the 



No. 24.] 337 

"bottom and connected witJi an air-pump. Into this second tank I 
place again from twenty to twenty-five per centum of water having 
dissolvcdin it from one-half to threefourths of a pound of alum for 
each one hundred pounds of tallow or lard to be purified. The tallow 
or lard is now drawn from the first tank into the second, so as to re- 
tain in the first most of the water, and the impurities that have settled 
in the same. The whole mass is now raised to a temperature of above 
300 degrees, but not above 313. The air-pump is started, and air is 
forced through the whole mass, so as to come in contact with every 
particle. This is continued from thirty to forty-five minutes, accord- 
ing to the depth of the tallow or lard. The steam is now turned off and 
the air-pump stopped, and the whole mass allowed to gradually cool 
for one hour. I now draw off from the bottom of the tank, as near 
as possible, all the water and settled precipitated impurities, after 
which I heat up the tallow or lard to 313 degrees, and again start the 
air-pump, forcing air through the same, and gradually increasing the 
heat to 330 degrees. When this has continued, according to the 
quantity, from fifteen to thirty minutes, and when the foam forming 
on top has a white pearly appearance, the air blast is stopped and the 
heat allowed to fall to 200 degrees Fahrenheit, at which temperature 
it is maintained for from thirty to sixty minutes to allow all impuri- 
ties to settle, when the game may be drawn off into molds or packages, 
and the lard or tallow will be found of excellent quality, hard, pure, 
and of pearly whiteness. It is free from all impurities and well 
adapted for export, or to keep a long time without injury. It com- 
mands a ready sale at the highest prices. 

Some tallow-renderers macerate the tallow in water which contains a 
small percentage of sulphuric acid before rendering the same. Such 
tallow I place at once into the second tank, and, after heating the same 
from 320 to 330 degrees, I start the air pump and force air through 
the same for from thirty to sixty minutes, until the appearance of the 
foam becomes white and pearly. I then allow it to become quiet by 
stopping the air-pump and maintaining the temperaure at about 200 
degrees for about one hour, allowing all impurities to settle to the 
bottom, when it is ready for packing, and will be found hard, pure and 
sweet. 

When I wish to impart an extra fine color and taste to the tallow or 
lard, I draw the air, before it enters the air-pump, through a furnace 
and over a clear coke fire, in which a small quantity of bay-salt is con- 
tinually falling, so as to vaporize it ; and this chloride of sodium vapor 
is drawn in with the air and forced through the tallow and lard, while 
it is maintained at a temperature of from 330 to 330 degrees for half 
an hour, when the same is allowed to settle as before, the temperature 
being maintained at about 300 Fahrenheit. A very fine, hard and 
white tallow or lard of a sweet, pure taste is obtained which will keep 
for a very long time in perfect condition." 

Improvement in Compounds for Culinary Use. 

[Specification forming part of Letters-Patent No. 110,626, dated January 3, 1871.] 

"This invention relates to a new composition for lard, butter, or 
shortening, whereby a very cheap, consistent, and coagulate lard or 



328 [Senate 

"butter is manufactured, and one superior to ordinary shortening, 
answering the purpose of lard, butter, or cream for culinary and other 
uses or purposes. 

This invention consists in the application of such ingredients to 
refined vegetable or fixed oils that tne same is changed into a coagulate 
or consistent state. 

My lard or shortening is composed of the following ingredients, in 
about the following proportions to twelve parts in weight : Beef or 
mutton suet (tallow), three parts ; refined vegetable or fixed oils, seven 
parts hog's lard (stearine), two parts=^ twelve parts. In a suitable vessel 
or tank I place six parts of water, to which I add the above ingredients — 
suet, oil and lard. The mass is then agitated, washed, and heated for 
one hour by means of steam injected into the vessel or tank through 
pipes from an ordinary steam-boiler." 

Process of Purifying Fats and Oils. 

[Specification forming part of Letters-Patent No. 233,453, dated October 19, 1880.] 

" My invention relates to the bleaching, refining, and purifying of 
tallow, lard, oil, stearic acid, and other dark animal oils and fats, and 
also of certain vegetable oils, in an economical manner, without the 
use of acids or any poisonous or deleterious chemicals. 

Hitherto it has been customary to treat vegetable and animal oils 
either by distillation or with chemicals in order to remove the impuri- 
ties and the coloring matter. These methods are tedious and expen- 
sive, and are therefore not economical for the treatment of oils and fats 
for various purposes and uses. 

I have discovered that fuller's earth will remove the impurities from 
animal oils and fats and from certain vegetable oils, and that it also 
has an affinity for the coloring matters of these oils and fats, so that 
by the treatment of them with said fuller's earth they are purified and 
rendered practically colorless. 

My invention, therefore, consists in mixing with such oils and fats 
reduced to a liquid condition pulverized dry fuller's earth, and then 
separating the earth from the oil or fat, preferably by allowing it to 
settle in the same vessel or removing it to another vessel to settle. 

In carrying out my invention I take the oil or fat to be purified in 
any desired quantity, place it in any ordinary vessel suited for the pur- 
pose, and warm it until it is in a suitably liquid condition. 

The degree of temperature required will, of course, vary with the 
different kind of oil or fat ; and I do not deem it, therefore, necessary 
to specify any particular degree of heat, it being simply sufficient that 
the material to be treated should be reduced to a perfectly liquid state. 
When the fat or oil is in such a proper state of liquefaction I spread 
over its surface and mix with it a quantity of fuller's earth, or equiva- 
lent clay, which should be finely pulverized. After this has been 
thoroughly agitated and mixed it is allowed to settle. The fuller's 
earth will then be found at the bottom, and the oil or fat left perfectly 
free from all impurities and from coloring matter, but in other respects 
unchanged and ready for use in the making of soap or candles, or for 
any such purpose where pure, colorless oil or fat is required or desir- 
able. The residuum, consisting of fuller's earth mixed with oil, after 



No. 24.] 329 

*'the clear portion has been drawn off, may be put into boiling water, 
which separates the oil or fat from the earth and permits it to rise to 
the top, where it can be recovered. The refuse may then be thrown 
away or utilized in any desired manner. 

The amount of fuller's e'arth which I have found to be necessary 
varies with the different kinds of fats and oils, but may be stated at 
from one to fifteen per cent in weight of the fat or oil to be treated 
thereby. 

Obviously no stills or other expensive machinery are needed, the 
only apparatus required being an ordinary vessel of suitable capacity 
in which to warm the oil or fat, and, if desired, one or more settling- 
tanks, sej^arate or connected. 

This process is designed mainly for the treatment of animal oils and 
fats, such as those hereinbefore specified. I have found, however, that 
the treatment, though not applicable to many of the vegetable oils, 
may be advantageously applied to the treatment of cotton-seed oil, 
mustard-seed oil and cocoanut oil, and may also be applied effectively 
to other oils of like constitution. In no case, however, have I found 
necessary, nor do I contemplate, the use, with my process, of any acid 
or other chemical treatment, or the mixture of any other substance. 

I am aware that fuller's earth has been heretofore suggested in the 
English provisional specification No. 3,721 of 1867, in connection 
with a preliminary sulphuric acid treatment for the purification of 
paraffine. I do not, therefore, broadly claim the use of fuller's earth 
in connection with other matters, or as an element in the purification 
of mineral oils. 

I am aware that pumice and other magnesian earths, silica, and sil- 
icious earths, in connection with acid treatment or other processes, 
have been heretofore known in the treatment of oils, and I do not 
broadly claim such, my process being confined to an argillaceous non- 
alummous clay, such as fuller's earth. In the treatment of mineral 
oils, however, I have found the simple application with fuller's earth 
as I use it effective for the purpose of removing impurities, and at the 
same time removing the coloring matter, and I confine my claim, 
therefore, to the treatment of animal oils and fats, and certain vege- 
table oils, as specified, by means of fuller's earth taken alone, the ful- 
ler's earth having for these specified fats and oils a special fitness by 
reason of its aflSnity for the coloring matter contained in them. 

By means of this process I am enabled to prepare, in an inexpensive 
manner, the dark and cheap oils and fats, and to render them practi- 
cally colorless and fit to be used in the manufacture of soaps, candles, 
and other articles. " 

Process of Refining and Hardening Lard. 

[Specifications forming part of Letters-Patent No. 251,629, dated December 27, 1881.] 

" In carrying out my invention I first take the lard, place it in a 
proper agitating- vessel, and subject it to just sufficient steam-heat to 
reduce it to a liquid. I then add the proportion of ten pounds of 
stearine, in a melted state, to each one hundred pounds of lai'd, 
thoroughly mixing the two together until the stearine becomes a 
component part. I next add to each one hundred pounds of lard the 
[Se.n. Doc. No. 24.] 42 



330 [Senate 

"proportion of two and one-half ounces of saltpetre which has first 
been dissolved in a small quantity of water. The compound is now 
agitated again and allowed to cool, when the lard is ready for the 
market. 

The lard prepared in this manner has a firmer texture and will not 
liquefy from the effect of natural heat, and thereby become rancid and 
sour from irregular changes of temperature, which is the case when 
the lard has merely passed through the ordinary rendering process. 
This process also imparts a much whiter appearance to the lard." 

Jmprovements in Methods of Making a Substitute for Butter from tlie 
oils of Animal Fats. 

[Specification forming part of Letters-Patent No. 166,955, dated August 24, 1875. 

" Take the pure refined animal oils, such as the oils obtained from 
beef-suet or caul-fat after they have been prepared for this purpose. 
I find the oil which is made by the process described in the patent of 
William E. Andrew, patented August 11,1874, and numbered 153,999, 
preferable, as it is pure and sweet and has no objectionable taste or 
odor, as is the case with kettle or water rendered oils, such as are in 
general use by most of the oleomargarine or artificial-butter manufac- 
turers. This oil, as there described, is made by taking fresh animal 
fat, chopping or hashing it fine, placing it in bags, and subjecting it 
to pressure, in a suitable press, at a *temperature sufficient to start the 
oil. The product is then allowed to cool, when it is again placed in 
bags and subjected to a second j^ressure at a lower temperature, whereby 
the oil is separated from the stearine and a desirable oil is obtained. 
I first take the oils, after they have been carefully prepared, and add 
to the oils a sufficient quantity of annotto to color it to the required 
shade. To one hundred pounds of this oil I add one pound of Ash- 
ton salt. The oil thus prepared is then poured into a churn and the 
churn set in motion, the stroke of which should be regulated or 
graduated to from sixty-five to seventy-five strokes per minute, and 
the churning continued for from twenty to thirty minutes, when the 
oil-globules will be completely broken up and the mass thoroughly 
amalgamated. I then stop the churn, and as quickly as possible pour 
the mass from it on or amid pulverized ice or into very cold water, and 
stir it briskly until it is hard and firm. I then remove it to an in- 
clined tray for the purpose of draining, and when thoroughly drained, 
more salt may be added, to flavor. The refrigerating process above 
described has for its object the rapid changing of the temperature of 
the oily mass, which, after having been churned as above described, 
and before it is refrigerated, becomes of a creamy consistency, and by 
thorough and quick refrigeration it is at once converted into a mass 
which has the qualities of natural butter, except the flavor. In this 
condition I find it very useful for culinary purposes, such as cooking, 
pastry, etc. If desirable to keep it for a length of time, it should be 
properly worked with a sufficient quantity of salt, as may be desired. 

When it is desirable to give it the flavor of natural cream-made 
butter I take from fifteen to twenty quarts of thick milk or cream, 
put it in a churn, and agitate it until the butter begins to form. I 

* Which is less than 100 degrees Fahrenheit. 



No. 24.] 331 

''then add about one hundred pounds of the product made from the 
oils, and formed as before mentioned, to the cream-butter already in 
the churn. I then agitate the mass until it becomes thoroughly 
homogeneous ; then take the butter from the churn, place it on trays ; 
then add salt to taste, work and pack as practiced in ordinary butter- 
making. It is then ready for market. 

Improvement in treating fats to separate the stearine from the oleine, 

[Specification forming part of Letters-Patent No. 153,350, dated July 21, 1874.] 

" The parts hereinafter mentioned are by weight. 

The fat to be treated should be in the rendered condition and clear. 

First step. — One hundred parts of fat are melted and heated to 
about one hundred and thirty-five degrees Fahrenheit, and turned into 
a tub (preferably one lined with lead) having the means for thoroughly 
stirring the contents by hand or machinery. 

Second step. — Prepare a solution of two parts of sugar of lead to 
five of water. 

Third step. — Prepare a solution of two parts of alum to five of 
water. 

Fourth step. — Prepare a solution of two parts of bicarbonate of 
potash to five of water. 

Fifth step. — Prepare a solution of two parts of nitrate of soda to 
five of water. 

Sixth step. — Mix together the two solutions first named, to-wit, 
those of sugar of lead and alum, and allow the mixture to settle ; 
after which draw off the clear liquid, leaving the sediment as waste. 

Seventh step. — Mix the last-named liquid with the two others, to- 
wit, those of bicarbonate of potash and nitrate of soda. 

Eighth step. — Turn this mixture of all the solutions into the fat, at 
the temperature named, and stir for one or two hours until a separa- 
tion of the stearine and oleine takes place. 

Ninth step. — The mass is then put into a tub lined with lead, and 
having arrangements for boiling with open steam in any of the ap- 
proved modes. Enough of water is then poured in to cover the 
steam inlets and form a wash. From three to five parts of commercial 
sulphuric acid diluted with about ten parts of water are also added. 
The steam is then admitted until the mass boils, for about half an 
hour. 

Tenth step.— The steam is then shut off and the contents of the 
tub allowed to settle. The acid-water will be at the bottom. The 
stearine and oleine are then drawn off and cooled. This may be has- 
tened in any of the usual modes by distributing it into smaller ves- 
sels, or putting it into a single shallow one, or by applying ice or 
cooling mixtures, or otherwise. 

Eleventh step. — The stearine and oleine are then pressed in the 
cold hydraulic press in the usual manner until the oleine is expelled. 

Twelfth step. — The stearine is then again boiled with open steam 
with a little more of the dilute acid, when it is ready to be drawn off 
into candle-molds or for other use. 

The result of this process is a larger percentage of stearine of better 



332 [Senate 

'•([uality and at less cost than by any methoa heretofore known. It 
resembles wax more nearly, both in color and quality, than any before 
produced. 

It will be observed that my invention consists mainly in the new 
materials used in separating the stearine and oleine.'* 

Improvemeyit m processes for purifying and hleaching tallow, vara, etc. 

[Specification forming part of Letters-Patent No. 145,840, date December 23, 1873.] 

** The object of my invention is to deprive tallow, lard and other 
fatty matter of all impurities which impair their value and appearance, 
and particularly of all matter liable to decomposition, and at the same 
time bleach the same and improve their appearance, as also their 
value, as an article of commerce, and better adapted for the uses for 
which they are intended. Tallow and lard, when rendered in the 
usual manner, contain a large percentage of minute, even microscopic, 
cellular tissues containing oleine or elaine and albumen which are 
liable to decomposition, particularly in the tallow and lard rendered 
during the summer months, imparting offensive smells to the same, 
while steam-rendered tallow also contains more or less glutinous mat- 
ter which readily decomposes, producing offensive odors impairing the 
value of the article. Tallow also contains coloring matter particu- 
larly when from lean and unhealthy animals, and when such is mixed 
with the other tallow, as is always the case when the business is car- 
ried on on a large scale, it imparts to it a dingy and a cloudy appear- 
ance, and it has to be sold as an inferior article at a less price than 
prime tallow. The oleine in such tallow easily separates from the 
stearine in ordinary summer temperature and prevents the tallow from 
hardening, or if packed in a cooler season it is liable to separate and 
leak through the packages, causing loss by waste as well as by a re- 
duced value, on account of its unsightly appearance. 

In order to remove the said defect and produce tallow or lard free 
from all impurities, hard and solid at all seasons of the year, sweet in 
taste, without any offensive smell, and possessing a clear, white color 
through the whole mass, I proceed as follows : Into a tank supplied 
either with a steam-jacket or having a coil of steam-pipe placed 
within the same near the bottom, I place one-fourth as much water as 
the quantity of tallow or lard to be treated; the water having mixed 
with it two to two and a half per centum of strong sulphuric acid. 
I now heat the same to a temperature of about one hundred and 
eighty degrees Fahrenheit, and into this I draw the tallow or lard 
from the rendering tank and stir the same while its temperature is 
maintained at two hundred degrees for half an hour. I now turn off 
the steam and let the whole settle for an hour or more, but do not 
allow the temperature to fall below one hundred and sixty degrees. 
Near the above tank, and, I prefer, sufficiently lower, so that the contents 
of the first may be drawn readily into the second, I place a tank hav- 
ing a steam-jacket or a coil of steam-pipe placed within and near the 
bottom of the same, and also a coil of perforated pipe placed near the 
bottom and connected with an air-pump. Into this second tank I 
place again from twenty to twenty-five per centum of water, having 
dissolved in it from one-half to three-fourths of a pound of alum for 



No. 24.] 333 

"eacli one hundt'ed i)ounds of tallow or lard to be purified. The tallow 
or lard is now drawn from the first tank into the second, so as to re- 
tain in the first most of the water and the impurities that have settled 
in the same. The whole mass is now raised to a temperature of above 
two hundred degrees but not above two hundred and twelve degrees. 
The air-pump is started and air is forced through the whole mass so 
as to come in contact with every particle. This is continued from 
thirty to forty-five minutes according to the depth of the tallow or 
lard. The steam is now turned off and the air-pump stopped, and 
the wliole mass allowed to gradually cool for an hour. I now draw 
oflf from the bottom of the tank, as near as possible, all the water and 
settled precipitated impurities, after which I heat up the tallow or 
lard to two hundred and twelve degrees, and again start the air-pump, 
forcing air through the same and gradually increasing the heat to 
two hundred and thirty degrees. When this has continued, according 
to the quantity, from fifteen to thirty minutes, and when the foam 
forming on top has a white pearly appearance, the air-blast is stopped 
and the heat allowed to fall to two hundred degrees Fahrenheit, at 
which temperature it is maintained for from thirty to sixty minutes to 
allow all impurities to settle, when the same may be drawn off into 
molds or packages and the lard or tallow will be found of excellent 
quality, hard, pure and of pearly whiteness. It is free from all im- 
purities and well adapted for export or to keep a long time without 
injury. It commands a ready sale at the highest prices. 

Some tallow renderers macerate the tallow in water which contams 
a small percentage of sulphuric acid before rendering the same. Such 
tallow I place at once into the second tank, and after heating the same 
from two hundred and twenty degees to two hundred and thirty degrees, 
I start the air-pump and force air through the same for from thirty to 
sixty minutes, until the appearance of the foam becomes white and 
2:)ear]y. I then allow it to become quiet by stopping the air-pump and 
maintaining the temperature at about two hundred degrees for about 
one hour, allowing all impurities to settle to the bottom, when it is 
ready for packing and will be found hard, pure and sweet. 

When I wish to impart an extra fine color and taste to the tallow or 
lard, I draw the air, before it enters the air-pump, through a furnace 
and over a clear coke fire, in which a small quantity of bay-salt is con- 
tinually falling, so as to vaporize it; and this chloride of sodium 
vapor is drawn in with the air and forced through the tallow and lard 
while it 18 maintained at a temperature of from two hundred and 
twenty degrees to two hundred and thirty degrees for half an hour, 
when the same is allowed to settle as before, the temperature being 
maintained at about two hundred degrees Fahrenheit. A very fine, 
hard and white tallow or lard of a sweet, pure taste is obtained which 
will keep for a very long time in perfect condition." 

Improvement in Treating Animal Fats. 

[Specification forming part of Letters-Patent No. 146,012, dated December 30, 1873.] 

"I. Neutralization oj the ferments. — In order to prevent the greasy 
substance which is settled in the tissues of the animals from taking 
the disagreeable taste of the fat, it is necessary that the ferments which 



334 [Senate 

^'produce this taste shall be completely neutralized for this effect as soon 
as possible after the death of the animal. I plunge the raw fats called 
graisses en hranclies into water containing fifteen per cent of sea-salt 
and one per cent of sulphite of soda. I begin thus the transformation 
an hour at least after the immersion and twelve hours at most afterward. 

II. Crushing. — A complete crushing is necessary in order to obtain 
rapid work without alteration. For this purpose, Avhen the substance 
is coarsely crushed, I let it fall from the cylinders under millstones, 
which completely bruise all the cells. 

III. Concentrated digestion. — The crushed fat falls into a vessel 
which is made of well-tinned iron or enamelled iron or baked clay. 
This vessel must be plunged in a water bath, of which the tempera- 
ture is raised at will. When the fat has descended in this vessel, I 
melt it by means of an artificial digestion, so that the heat does not 
exceed 103 degrees Fahrenheit, and thus no taste of fat is jjroduced. 
For this purpose I throw into the wash-tub containing the artificial 
gastric juice about two liters per hundred kilograms of greasy sub- 
stance. (This gastric juice is made with the half of a stomach of a 
pig or sheep, well- washed, and three litres of water containing thirty 
grams of biphosphate of lime. After a maceration during three hours 
I pass the substance through a fine sieve, and 1 obtain the two litres 
which are necessary for a hundred kilograms.) I slowly raise the tem- 
perature to about 103 degrees Fahrenheit, so that the matter shall 
completely separate. This greasy matter must not have any taste of 
fat. It must, on the contrary, have the taste of molten butter. 
When the liquid does not present any more lumps, I throw into the said 
liquid one kilogram of sea-salt, reduced to powder, per hundred kilo- 
grams of greasy matter. I stir during a quarter of an hour and let it 
sit until obtaining perfect limpidness. This method of extraction has 
a considerable advantage over that which has been previously essayed. 
The separation is well made and the organized tissues which do deposit 
are not altered. 

IV Crystallization in a mass. — In order to separate the oleomar- 
garine of the stearine, separated crystallizers or crystallizations at 
unequal temperatures have been already employed. I have contrived 
for this purpose the following method, which produces a very perfect 
separation, and it is as follows : I send the molten fat in a vessel 
which must be sufficient for containing it. This vessel is placed in a 
wash-tub of strong wood, which serves as a water-bath. In this wash- 
tub I put water at the fixed temperature of 86 degrees Fahrenheit for 
the soft fats proceeding from the slaughter-houses, and 98 degrees for 
the harder fats, such as mutton fat. Afterward the wash-tubs are 
covered, and after a certain time, more or less long, according to the 
fats, the stearine is deposed in the form of teats at the middle of the 
oleomargarine liquid. 

V. Separation by centrifugal force. — In order to avoid the numerous 
inconveniences of the employment of the presses which have been 
hitherto used I cause the mixture of stearine and oleomargarine to 
flow into a centrifugal machine called " hydro-extracter." The greasy 
liquid passes through the cloth and the stearine is collected. When 
all the liquid is passed I put the machine in motion, and the crystals 
of stearine are entirely exhausted without the auxiliary of the presses. 



No. 24.] 335 

"However, during certain seasons there are animals which produce 
crystals of stearine soft enough for rendering necessary the stroke of 
a press as a last operation ; but in this case this operation has little 
importance, because it is applied only to a fraction of the product. 
In all cases the oleomargarine is separated from the stearine when it is 
cold and passed to the cylinder, constitutes (especially if its yellow 
color has been raised) a greasy matter of very good taste, and which 
may replace the butter in the kitchen, where it is employed under the 
name of " margarine ; " but, if it is desired to transform it into more 
perfect butter, I employ the following means : 

VI. In the methods hitherto employed the margarine is transformed 
into cream, and this latter into butter. This complicated operation 
has many inconveniences. I obtain the same result by the following 
manner : I take ten liters of natural and fresh cream of milk. I 
add ten grams of bicarbonate of soda and two hundred grams of the 
udders of a cow, which must be fresh and well hacked in order to give 
all the mammary pepsine. The fresh udder may be replaced by udder 
collected in slices in sea-salt. After a maceration of an hour, I pass 
the whole through a very fine sieve. I add the necessary quantity of 
yellow color which is employed for the ordinary butter, and I put these 
ten liters into a hundred kilograms of liquid margarine at 70 degrees. 
I stir or mix until the combination is complete — that is to say, until 
the pepsine has effectuated its action. At this moment the liquid be- 
comes thick, it takes the taste of cream, and after it has been more 
thoroughly agitated I let the same become completely cold. When the 
butter is cold and solid, coarsely scrape it in order to pass it between 
two large cylinders, which give it the homogeneousness and the con- 
sistence which are the qualities of the natural butter. 

VII. When it is desired to produce butter intended to be preserved, 
which must contain no animal matter, I plunge the udders into pure 
water instead of cream, in order to macerate the same. Afterward 
the water which proceeds from this operation is mixed with the mar- 
garine at about 86 degrees of temperature — that is to say, to a degree 
which permits the pepsine to effectuate its action without production 
of cream. After an hour I let the liquid set, and the margarine, 
which is decanted, is mixed after it has been reduced in temperature 
to about 71 degrees, with an emulsion of butter made with five liters 
of water, five kilograms of butter, one kilogram of sea-salt, or more, 
according to the uses, and ten kilograms of bicarbonate of soda. 
When I add this emulsion with the margarine, which has already been 
submitted to the jiepsine action, I obtain a rapid combination, and 
all the molecules take the qualities of the ordinary butter. It is a 
delicate operation, which must be exactly made. 

VIII. For the long conservations I only treat the margarine by the 
mammary pepsine, as before described. I decant it in order to avoid 
any trace of water or animal matter. If it is desired to add ordinary 
butter, I do that at the temperature of 71 degrees by well diluting it. 

IX. The stearine which has been separated from the margarine 
forms a hard fat, which can be bleached by the known processes in 
order to produce wax-candles of lower quality ; but it is preferable to 
saponify it by any comvenient process and crystallize the greasy acids 
(which are charged with from seventy to eighty per cent of stearic 



336 [Senate 

*'acid, instead of fifty) in a chamber heated to 96 degrees, so as not to 
let them become hard by the cooling. In this state they can be pressed 
under heat in order to produce stearic acid much superior to that of 
the trade, both by its beauty and by its point of melting." 

Improvement in Rendering and Clarifying Fats. 

[Specification forming part of Letters-Patent No. 172,942, dated February 1, 1876.] 

" The nature of my invention relates to rendering and clarifying fats 
for various purposes, among which I especially name the caul or other 
fat of beeves, rendered and clarified for the purpose of combining the 
product with other ingredients in the manufacture of artificial butter. 

The obiect of my invention, however, is to extract from animal fats 
an oil free from animal fiber, blood, animal odor or flavor, or any other 
deteriorating property. 

My invention consists, first, in a rendering-vessel provided with a 
perforated bottom to carry off the liquid fat as fast as rendered, and 
with two or more induction-apertures in its sides for the induction of 
dry hot air or steam. Surrounding this rendering- vessel is a cylindri- 
cal belt, through which the hot air or steam passes, and it is provided 
with suitable pipes leading to the induction-apertures, and also with 
suitable connections to a steam-boiler or hot-air reservoir. Beneath 
the perforated bottom of the rendering-vessel is a receiving-chamber, 
made, preferably, in the form of an inverted cone, which receives the 
rendered fat as fast as it becomes liquid, and passes through the per- 
forated bottom, and conveys it to a conveying-pipe, through which it 
passes to the clarifying- kettle, which will be hereinafter described. 

Second, in a glass outlet-tube situated at the bottom of the clarifying- 
vessel, by means of which the impurities of the oil may be discerned 
and the outflow of the same cut off as soon as the clarified oil appears 
in the glass tube. The clarifying-vessel is a jacket-kettle with a suita- 
ble connection, through which steam may be led to the chamber 
between the kettle and the jacket, and, as usual, it is provided with 
suitable means for letting olf the condensed steam. A portion of this 
vessel is of the form of an inverted cone, and this portion leads to the 
glass tube. Beneath the glass tube is a stop cock to allow of remov- 
ing the impurities which are precipitated by means of my improved 
process, which will be described. The pure and clear oil may be drawn 
oS" through the glass tube, or other means may be employed — for in- 
stance, a stop-cock through the body of the jacket-kettle near the 
bottom thereof. (Not shown.) Third, in a clarifying process which 
consists in injecting into liquid fat taken direct from the rendering- 
vessel as fast as rendered, and held at a temperature of about 120 
degrees Fahrenheit in the clarifying-vessel, water which is heated to, 
at or about 140 degrees Fahrenheit, said water having been prepared 
with chloride of sodium or nitrate of potash, or both, and injected 
under force in the form of a mist or fine spray. 

The approximate infinitesimal particles of the prepared water, 
heated as described, gravitate through the oil at every point, and take 
up the portions of blood, tissue, etc., held in the liquid fat, and carry 
the same to the bottom, from whence they may be removed. 

I have discovered, by actual experiment, that in order to prevent 
the rendering oil from having an animal flavor or taste, it is positively 



No. 24.] 337 

^'necessary that it should be removed as fast as rendered. When the 
oil remains in contact with the tissue in the rendering-vessel, fermen- 
tation usually occurs, and decomposition taints the product and 
depreciates its market value. I have also discovered that in order to 
procure a pure and clear oil, free from animal odor or taste, it is neces- 
sary that the complete operation of rendering and clarifying should 
be as nearly simultaneous as possible, and, to save time, labor and ex- 
pense, the processes should follow each other. To this end I have 
devised means for rendering and conveying the oil as fast as rendered 
to a clarifying-vessel, and, by a peculiar process separating and remov- 
ing the impurities, and finally obtaining the pure oil, the whole being 
one continuous process for this purpose. The elaine or pure oil, if 
used in the manufacture of artificial butter or cheese, must be per- 
fectly free from animal taste or odor. In such case I select the finest 
beeves' fat — the caul preferred. It must be used while fresh and dry. 
It is put in an ordinary meat-hasher, and as fast as it is hashed it is 
placed in the rendering-vessel and subjected to the action of dry heat 
or superheated steam, when it will at once begin to melt and pass 
through the perforated bottom to and through a suitable pipe to a 
clarifying-vessel, where it is clarified and removed for use. 

For the production of tallow or lard, steam may be used in contact 
with the fat ; but for elaine to be used in the manufacture of butter, 
or as a substitute for olive-oil, no water should be in contact with the 
fat until it reaches the clarifying-kettle. 

It has long been a desideratum to thoroughly clarify and wash ren- 
dered fats, and various means have been resorted to for this purpose, 
such as agitation with water which has been treated with various 
chemicals ; but in all such porcesses the intermingling of the water 
with the liquid fat has not been suSiciently complete, and a thorough 
washing consequently not obtained. By my improved process of us- 
ing water heated to a higher degree of temperature than the oil, 
treating the same with substances to increase its specific gravity, and 
then injecting it in the form of a mist into the oil, I obtain very 
desirable results. 

Having thus described my process, I will now explain the mechani- 
cal construction of my apparatus. 

In the drawings. Figure 1 is an elevation of my invention, and 
Figure 2 a sectional view. 

Referring to the drawings, A represents the rendering- vessel, of any 
desired dimensions, and it is provided with clusters of small holes or 
heat-induction apertures, JJ. These apertures may be of any number 
desired, and located at any place where the most desirable results may 
be obtained. The bottom of this rendering-vessel A is perforated, so 
that the fat, as fast as it becomes liquid, may pass through and become 
separated from the tissue, etc. B is a hollow belt or pipe, surround- 
ing the rendering- vessel A, and it is provided with branch pipes 
corresponding to the induction-apertures J, and also with connection 
to the hot-air, superheated-steam or steam reservoir. Through this 
belt and its branches the heat passes and is introduced directly into 
the fat in the rendering-vessel. C is the receiver, made preferably 
in the form of an inverted cone, and this leads to a pipe or carrier, 
D, which conveys the rendered oil to the clarifier. E is the olarifying- 
[Sen. Doc. No. 24.] 43 



338 [Sen-ate 

**vesse], having a chamoer surrounaing it, into which enters a steam- 
pipe. This vessel is in the form of a jacket-kettle, and is provided 
with suitable means for removing cendensed steam. T is the rose or 
other suitable means for forming the mist or fine spray of chemically- 
prepared water used in my improved process. Any other suitable 
equivalent device may be used which will atomize the water without 
departing from the gist of my invention M is the lower portion of 
the clarifying-vessel, preferably of the form of an inverted cone, and 
properly attached to its smaller end is the glass tube F, through which 
are discerned the impurities which have been precipitated with the water 
and the pure oil when the water has been drawn off in the vessel or 
tub H through the stop-cock Gr. 

Two 01 more clarifying- vessels may be used, and the carrier be so 
constructed that it may lead to one while the clarifying process is being 
carried on in another. The means for injecting the spray may also be 
arranged so as to be shifted over any one of the series. 

The operation is as follows : After hashing a quantity of the caul 
or other fat of beeves or other animals, say one ton, more or less, is 
placed in the rendering-vessel A. and heat introduced through the pipes 
and belt B into the hashed fat. Generally the rendering apparatus is 
situated in the story above the clarifying apparatus. As fast as the fat 
is melted it gravitates through the perforated bottom, and by way of 
the carrier D to the clarifying-vessel E. A stop-cock in the carrier D 
allows the operator to control the flow of rendered oil. When a suffi- 
cient quantity of rendered oil has been conveyed to the clarifying- 
vessel, a further flow is pi-evented, and the oil held at about 120 degrees 
Fahrenheit by means of the steam-jacket. The chemically-prepared 
water, heated to about 140 degrees Fahrenheit, is then, under force, 
injected into the mass in a fine spray or mist, which gravitates through 
the oil, and collects the blood, tissue, etc., and carries the same to the 
bottom, from whence it is drawn off by means of the cock Gr, until 
the pure clear oil is discerned through the glass tube I. The oil is 
then removed, allowed to cool sufficiently, and placed in bags in a 
suitable press, and subjected to pressure. 

The process of employing this product in the manufacture of artifi- 
cial butter is no part of this invention, but forms the subject-matter 
of another application. 

The scrap may be removed from the rendering-vessel and subjected 
to pressure until all the oil is eliminated, and the scrap sold as scrap- 
cake." 

Improvement in jjfocesses for separating oleomargarine and stearins 

from anhnalfat. 

[Specification forming part of Letters-Paten No. 153,999, dated August 11, 1874.) 

"This invention relates to certain improvements in processes em- 
ployed for separating oleomargarine and stearine from animal fat for 
domestic purposes, whereby a saving of time, labor and expense is 
effected, a better article is produced and the risk of loss by the non- 
separation of the oleomargarine, stearine and membrane, as well as 
other evil effects which result when water is used in the process, are 
avoided in the accomplishment of the desired object; and the inven- 
tion consists in a peculiar method of subjecting the fat to heat and 



No. 24.] 339 

"pressure at different temperatures and extracting the desired products 
without the aid of water or chemicals as will be hereinafter described. 

In carrying out my invention I take fresh animal fat and chop or 
hash it fine in a room at a comfortable temperature which is generally 
sufficient to start the oil. After being chopped, as before mentioned, 
the fat is placed in suitable cloths or bags. The bags are placed in 
series, a little separated from each other, between metal plates in a 
suitable press and subjected to pressure. This press should be pro- 
vided with a suitable jacket by means of which the heat used in the 
process is confined to it and its contents. The temperature within 
the said jacket should be from one hundred and ten degrees to one 
hundred and forty degrees Fahrenheit, which is effected by the intro- 
duction of dry hot air in any convenient manner, so as to extract the 
oleomargarine and stearine from the membrane of the animal fat, 
which membrane remains in the press. 

I have also discovered that if the animal fat remains heated any 
considerable time in a mass or body before the oleomargarine and 
stearine are separated from the membraneous matter the butter pro- 
duced from the oleomargarine so extracted will have a disagreeable 
animal odor or flavor resulting from the cooking or decomposition of 
said membraneous or fibrous matter. I obviate this by expressing the 
oleomargarine and stearine from the mass as speedily as possible after 
it becomes sufficiently heated for that purpose, applying little heat 
until the mass, in separate parcels as aforesaid, has been placed in the 
press, and then pressing out the oily matter before the animal fiber 
has had time to become partially cooked or decomposed. 

To facilitate the speedy uniform heating of the mass in the press I 
so place the separate parcels in bags or cloths, as aforesaid, that the 
heated air will circulate freely between or among them. The oleomar- 
garine and stearine thus extracted are conveyed away immediately as 
fast as rendered, through suitable carriers or troughs, to a cool apart- 
ment where it becomes a thick mass. Thus it will be observed the 
oleomargarine and stearine are subjected to heat only sufficiently long 
to convert the same into a state approximating so nearly to liquid that 
it will run over an inclined surface in the heated apartment. After 
cooling the mass is then placed in cloths or bags and again subjected 
to pressure as before, except that the temperature is reduced to about 
eighty-five degrees Fahrenheit. This latter pressure at the reduced 
temperature has for its object the separation of the oleomargarine 
from the solid stearine which is readily effected at about eighty-five 
degrees, the membrane having been eliminated by the previous pres- 
sure leaving the stearine in the press, the oil passing off and thus be- 
ing ready for use for any desired purpose. Thus, as is obvious, each 
element of the animal fat is effectually separated from the others with- 
out the aid of water or chemicals of any description, with all deleter- 
ious matter eliminated, and the oleomargarine, which is the valuable 
product sought, may be made into butter by the usual method of 
intermixing and churning with milk. 

After many experiments I have discovered that a free and perfect 
separation of the oleomargarine and stearine from the membrane, and 
without animal odor or flavor, can be obtained from the fat taken 
before it has lost any great degree of animal heat or become tallowed 



340 [SEifATE 

"or set. Experience has demonstrated that the fat is in a better con- 
dition for allowing the separation of the oleomargarine and stearine 
from the membrane while in this condition, and the result is not dele- 
teriously affected in odor or flavor. The heat of the fat should then 
be increased to, say, from one hundred degrees to one hundred and 
thirty degrees by the application of dry heat in any suitable manner 
as before mentioned, and immediately subjected to pressure. 

It has been discovered that the application of water or steam or 
other moisture to the fat while in process of rendition as formerly 
practiced, is highly injurious to the product of oleomargarine, espe- 
cially so when the oleomargarine is to be used in the manufacture of 
butter as it renders the butter liable to granulate and crumble, and in 
any event when water is used there is much trouble and expense nec- 
essary in separating the water from the mass as is obvious. The pro- 
duct of the first pressure, which is the oleomargarine with a large 
percentage of stearine, is suitable for the manufacture of butter for 
use in warmer climates as it will be of a harder and firmer nature and 
not so susceptible to the effects of heat. 

Improvement in Treating Animal Fats. 

[Specification forming part of Letters-Patent No. 154,251, dated August 18, 1874.] 

** The invention relates to compounds used by bakers and cooks for 
shortening and enriching the flour or meal with which they make 
bread, cakes, and pastry. 

Heretofore cheap butter and stearine have been employed for this 
purpose, and of late years several other compounds of the latter are 
the compounds made under patents Nos. 110,626 and 137,564. These 
have fixed oil as a basis, and use tallow only in small proportions to 
give stiffness. The resultant in these cases, however, liquifies at the 
low temperature of 60 to 65 degrees, and when hard is of a crumbling 
consistency, that does not admit of being cut without fracture. Com- 
pounds made under patents Nos. 146,012 and 121,162 have been also 
somewhat used, but the alkali upon which they depend for effecting 
their combination, imparts an alkaline taste, to which there is very 
general objection. 

My object in the present invention is to remedy these several objec- 
tions, and to offer to the public a compound of a waxy consistency, 
that will always admit of a clean cut there through, will not liquefy 
under 85 to 95 degrees Fahrenheit, and yet will be entirely without 
any alkaline ingredient. 

In order to carry out my invention I make tallow the basis of my 
compound, and mix with cream, as follows : I take churned cream 
(with butter globules appearing) one part; molten tallow (pure) two 
parts. These are first thoroughly intermixed, the plastic product next 
suffered to granulate and harden, and the resultant finally subjected 
to, preferably rotary, beaters, which whip the mass until it assumes a 
frothy appearance. After hardening, it may be manipulated or molded 
into any desired form, being of a waxy consistency, and possessing 
not only the susceptibility of a clean cut, but the property of non- 
liquefaction in a temperature less than from 85 to 95 degrees. 

By my process of incorporating tallow and the butter globules, the 



No. 24. J 341 

"former is enabled quickly to take up the margarine properties of the 
butter globules as they form, which consist of glycerine, butyric, cu- 
praic, capsylic, and capsic acids. These impart to the tallow a sweet 
and agreeable buttery smell and taste, and when thoroughly incorpo- 
rated tend to soften the tallow so that it can be easily cut or manipu- 
lated. 

In order to produce a thoroughly satisfactory result with tallow 
compounds, where, the main object is to utilize the stearine, the proper 
preparation of the tallow becomes a very essential condition to success. 

I grind the suet with granulated salt, which effectually breaks the 
animal tissues or cells, and retains the finely-ground suet at a tempera- 
ture of at least 180 degrees Fahrenheit in a water bath. This sepa- 
rates the animal tissue. 

In order to get rid of any impurities that remain, the molten 
tallow is drawn into a vessel kept at a temperature of about 160 cle- 
grees, and subjected to an application of salt and albumen, in about 
the proportion of three pounds of fine salt and six ounces of dry- 
blood albumen to every 100 pounds of suet. 

After a few minutes' agitation, and a subsequent rest, the undissolved 
salt will have gathered the more solid impurities and the albumen the 
lighter ones, while the former is precipitated and the latter caused to 
rise to the surface as a scum. 

The melted tallow being now drawn off into a separate vessel, will 
be found almost entirely free from organic substances, and to exhibit 
a remarkable purity. 

Improvement in 2)rocesses of manufacturing prodticts from animal fats. 

[Specification forming part of Letters-Patent No. 155,816, dated October 13, 1874.J 

"It is a well-known fact that all animal fats contain a valuablr 
nourishing substance together with a valuable article for illuminating 
purposes. 

Many attempts have heretofore been made to produce these articles 
at a small cost by extracting from the original fatty tissue all the 
above-named products it may contain. 

After repeated experiments I have fully succeeded in solving the 
problem. 

The following is the manner in which I operate t Hashed fat mixed 
with or without water is heated to a temperature two hundred degrees 
Fahrenheit, which temperature keeps fatty substances perfectly sweet, 
providing, however, that a mixture of two-thirds (|) of caustic potash 
and one-third (^) of carbonate of soda are added to said fat in the 
proportion of from five to ten per cent, which operates as a partial 
saponifier and separates all the substances which fat contains from the 
membrane or scrap in the short time of one hour, treating at two hun- 
dred degrees Fahrenheit, and obtain these products in a perfectly 
odorless and sweet state. Further, in order to thoroughly separate 
from products so obtained in a pure and smooth state, the oily parts 
from the hard parts, and then entirely prevent the grain or granula- 
tion which is so injurious to said oil when not extracted, I add to the 
hashed fatty substances (three-fourths of an hour after they have been 
treated with or without water; in addition to the alkaline mixture 



342 [Senate 

'aoove mentioned in proportion of from five to ten per cent) two per 
cent of extra glycerine, the result being a production of an article 
which, when subjected to hydraulic pressure, at .a temperature of ninety 
degrees Fahrenheit, gives in liquid from press an entirely new and 
sweet compound, which never granulates, and which is pure oleopalmi- 
tine, and the residuum of the press being pure stearine. 

The oleopalmitine can be used for cooking and table use, for lubri- 
cating purposes where fine oil is needed, for perfumery and for the 
manufacture of butter." 

Improvement in Metliods of Making a Substitute for Butter from the 
Oils of Animal Fats. 

[Specification forming part of Letters-Patent No. 166,955, dated August 24, 1875.] 

* This invention consists of the following improvements in making 
butter from the oils of animal fat, whereby a great saving of time, 
labor, and expense is efiected and better results accomplished. 

Take the pure refined animal oils, such as the oils obtained from 
beef suet or caul fat after they have been prepared for this purpose. I 
find the oil which is made by the process described in the patent of 
William E. Andrew, patented August 11, 1874, and numbered 153,999, 
preferable, as it is pure and sweet and has no objectionable taste or 
odor, as is the case with kettle or water rendered oils, such as are in 
general use by most of the oleomargarine or artificial butter manufac- 
turers. This oil, as there described, is made by taking fresh animal 
fat, chopping or hashing it fine, placing it in bags, and subjecting it 
to pressure in a suitable press at a temperature sufficient to start the 
oil. The product is then allowed to cool, when it is again placed in 
bags and subjected to a second pressure at a lower temperature, whereby 
the oil is separated from the stearine and a desirable oil is obtained. 
I first take the oils, after they have been carefully prepared, and add to 
the oils a suflBcient quantity of anotto to color it to the required shade. 
To 100 pounds of this oil I add one pound of Ashton salt. The oil 
thus prepared is then poured into a churn and the churn set m motion 
the stroke of which should be regulated or graduated to from sixty- 
five to seventy-five strokes per minute, and the churning continued for 
from twenty to thirty minutes, when the oil globules will be completely 
broken up and the mass thoroughly amalgamated. I then stop the 
churn, and as quickly as possible pour the mass from it on or amid 
pulverized ice or into very cold water, and stir it briskly until it is 
hard and firm. I then remove it to an inclined tray for the purpose 
of draining, and when thoroughly drained more salt may be added to 
flavor. The refrigerating process above described has for its object 
the rapid changing of the temperature of the oily mass, which, after 
having been churned as above described, and before it is refrigerated, 
becomes of a creamy consistency, and by thorough and quick refrig- 
eration it is at once converted into a mass which has the qualities of 
natural butter, except the flavor. In this condition I find it very use- 
ful for culinary purposes, such as cooking, pastry, etc. If desirable 
to keep it for a length of time, it should be properly worked with a 
sufficient quantity of salt, as may be desired. 

When it is desirable to give it the flavor of natural cream-made butter 



No. 24.] 343 

'i take from fifteen to twenty quarts of thick milk or cream, put it in a 
churn and agitate it until the butter begins to form. I then add about 
100 pounds of the product made from the oils, and formed as before 
mentioned, to the cream butter already in the churn. I then agitate 
the mass until it becomes thoroughly homogeneous; then take the 
butter from the churn, place it on trays, then add salt to taste, work, 
and pack as practiced in ordinary butter-making. It is then ready for 
market. 

Improvement in processes for purifyincj and preserving animal fats. 

[Specification forming part of Letters-Patent No. 169,008, dated October 19, 1875.] 

*' The nature -of my discovery or invention consists in purifying and 
preserviugtanimal fats entirely sweet and odorless and utilizing and 
manufacturing the same into butter. 

To enable others skilled in the art to make and use my discovery 
or invention, I will now proceed to describe the same. 

First, in ten (10) gallons of water dissolve three (3) pounds of com- 
mon salt and four (4) ounces of soda ash. (The proportions of my 
ingredients may be increased or diminished according to the quantity 
of fat I desire to treat.) Then boil the admixture in a suitable vessel 
by hot air, or steam pipes or any other suitable means. When the 
ingredienttj are thoroughly dissolved by this process, a scum arises at 
the top which I then skim off carefully and add one hundred (100) 
pounds of animal fat cut in small pieces, keepiug the mass well agita- 
ted until the whole is thoroughly melted when I again skim the mass 
carefully. Then draw the oil off through a filter into cold water 
which must be well agitated until the oil is cool enough to be removed. 
Second, the fat, a.s purified by the first step of my process, is then 
put into a second solution consisting of about four or five (4 or 5) 
gallons of water, about two (2) pounds of bicarbonate of potassa and 
about two (2) pounds of salt. It is then heated and kept agitated 
until it becomes thoroughly melted. Then draw the oil off again 
through a filter into cold water, keeping it well agitated until the fat 
becomes cold; then thoroughly remove from it the water contained 
therein; the fat will then assume an entirely pure, sweet and odorless 
condition. 

It will be observed that my process consists in two separate steps — 
the first being to purify or remove all impurities from the fatty matter 
and the second to make it perfectly neutral and sweet 

To utilize and manufacture the fat thus prepared into butter, I 
place the fat in any suitable churn with rotary beaters revolving not 
less than ninety (90) to one hundred (100) times per minute, and 
agitate the same till it becomes an entire foamy mass, to which add 
sweet cream in the proportion of one-third, and continue to agitate 
the same till the whole becomes a foamy mass, when it will have all 
the general characteristics of natural butter. Then take the butter 
from the churn salt to suit taste and pack it in the ordinary manner 
for market." 

Process of refining fats. 

[Specificaticn forming part of Letters-Patent No, 280,822, dated July 10, 1883.] 

" My invention has reference to the manufacture of a superior lard or 
fat; and it consists in a process of refining fat from the leaf of the 



344 [Senate 

"ho^ for culinary or other purposes where a fine article of lard is re- 
quired to be used; further, in deodorizing tlie peculiar flavor charac- 
teristic of the fat of the hog, which peculiar flavor is largely in the 
tissue of the fat. In the rendering of the fat I find that tlie fat 
largely takes up the flavor of the tissue and, therefore, the process of 
deodorizing should take place, as far as possible, before the fats are 
rendered. 

Hitherto various processes have been used for refining the fat of the 
hog, but no one has heretofore acted on the fact which I have herein 
stated and described — a process of deodorizing the fat before it is 
rendered. For this purpose I have invented an improved process of 
deodorizing the fat which I will now proceed to describe. I take leaf 
lard and finely grind it, after which I mix it thoroughly in the propor- 
tion of a bag or two bushels of salt to a ton of fat. It is then placed 
in tanks containing cold water where it is kept very cold for two or 
three days, when it is worked over with spades or other suitable im- 
plements three or four times a day. At the end ot tnis time it is 
rendered in a water bath at a low temperature and as quickly as possi- 
ble to remove the fat from the tissue. I am enabled also to further 
deodorize the pure fat by using a solution made from a half to a pound 
of nitrate of potassa and the same quantity o? bicarbonate of soda 
dissolved in two gallons of water for about two tons of fat. This solu- 
tion I sprinkle on the surface of the molten fat which immediately 
falls leaving the fat entirely odorless. The molten fat is then drawn 
off from the tissue into settling-basins where the fat is clarified by the 
use of very finely powdered salt sifted on the top. After resting a 
sufficient time the pure deodorized and clarified fat is drawn off and 
cooled as rapidly as possible. By experiment I have found that fat 
can be deodorized by the process which I have described even if the 
solution last-named is not used; but I prefer to use the full process as 
I have described it as I find a better result is obtained." 

Improvement in Processes of Treating Fats. 

[Specification forming part of Letters-Patent No. 187,327, dated February 13, 1877.1 

" My invention relates to a novel process for the conversion of suet 
and other animal fats into an article suitable for kitchen or table use, 
and which will retain its agreeable and proper savor and odor m all 
temperatures. 

I have found equal injury to accrue to the fat in the process of 
rendering by heating, either at too low or too high a temperature. 
In fact, the only heat that can be used without any risk is from 140 
to 145 degrees Fahrenheit. I have also observed that both water and 
the cellular membranes have a bad effect on the fat while it is being 
heated. 

The fat must be cleansed thoroughly by washing in cold water, but 
not dried by mechanical pressure or by heat, because necessitating a 
consumption of time that gives opportunity for putrefaction to set in. 

My process is as follows : The crude fat having been subjected to 
several washings in cold water, and then heated in a jacket kettle to 
140 degrees Fahrenheit, my first charge of antiseptics is applied, 
namely, to each thousand pounds of fat I add thirty pounds of com- 



No. 24.] 345 

"inon salt, five pounds of saltpetre, two pounds of borax, one-fourth of 
a pound of boracic acid, and one-fourth of a pound of salicylic acid. 
These agents becoming dissolved by the watery portions, serve to 
prevent decomposition during the cooking process, and, combining 
with the membraneous matters, cause their precipitation ; they also, 
by increasing the specific gravity of the water, enable its complete 
separation from the melted fat, which is thus enabled to float on top, 
whence it can be easily drawn off. 

The chemicals employed in the above described stage of the process 
are necessarily sacrificed in performing their duty as precipitants, leav- 
'ing the fat intact. The fat thus purified is fitted for immediate use, 
without further treatment of any kind; but for long preservation or 
shipment to distant places, it is necessary to treat it to a second charge 
of antiseptics, consisting of common salt, one pound ; saltpetre, four 
ounces ;; borax, four ounces ; boracic acid, one ounce ; salicylic acid, 
one ounce ; and benzoic acid, a quarter of an ounce. These ingredi- 
ents having been well incorporated with the purified fat in a warm 
kettle, the tallow is ready for package and shipment to any distance 
or climate. 

I am aware that it has been proposed to rectify crude fat by the 
application thereto of albumen and common salt, in conjunction with 
heat. In preference to albumen, which is at best a mere precipitant, 
I prefer to use the agents hereinbefore specified for the following 
reasons. So far from adding to the decomposable ngredients, they 
render the ingredients of the fat proper less subject to decomposition, 
and by supersedmg the necessity of excessive salting, avoid the delique- 
scent effects thereof. They in fact preserve intact the natural odor 
and savor, which the salt alone will not do ; besides which, from their 
powerful antiseptic qualities, a very much smaller relative quantity 
suffices." 

Treating Animal Fats. 

[Specification forming part of reissued Letters-Patent No. 10,137, dated oune ^3, 1882.J 

" This invention, which is the result of physiological investigations, 
consists of artificially producing the natural work which is performed 
by the cow when it reabsorbs its fat in order to transform the same 
into butter. The imnroved means he employed for this purpose are 
as follows: 

I. Neutralization of the ferments. — In order to prevent the greasy 
substance which is settled in the tissue of the animals from taking 
the disagreeable taste of the fat, it is necessary that the ferments which 
produce this taste shall be completely neutralized. For this effect, as 
soon as possible after the death of the animal he plunged the raw fats, 
called '^graisses en branches," into water containing fifteen per cent 
of sea-salt and one per cent of sulphite of soda. He began thus the 
transformation an hour at least after the immersion and twelve hours 
at most afterward. 

II. Crushing. — A complete crushing is necessary in order to obtain 
rapid work without alteration. For this purpose when the substance 
is coarsely crushed he let it fall from the cylinders under millstones 
which completely bruise all the cells. 

[Sen. Doc. No, 24.] 4A 



346 [SENA.TB 

"III. Conccntrnted digestion. — The crushed fat falls into a vessel 
which is made of well-tinned iron, or enameled iron, or baked clay. 
This vessel must be plunged in a water bath of which the temperature 
is raised at will. When the fat has descended in the vessel he melted 
it by means of an artificial digestion, so that the heat does not exceed 
103 degrees Fahrenheit, and thus no taste of fat is produced. For 
this purpose he threw into the wash-tub containing the artificial gas- 
tric juice about two litres per hundred kilograms of greasy substance. 
This gastric juice is made with the half of a stomach of a pig or sheep 
well washed and three litres of water containing thirty grams of 
biphosphate of lime. After a maceration during three hours he 
passed the substance through a fine sieve and obtained the two litres 
which are necessary for a hundred kilograms. He slowly raised the 
temperature to about 103 degrees Fahrenheit, so that the matter shall 
completely separate. This greasy matter must not have any taste of 
fat. It must, on the contrary, have the taste of molten butter. When 
the liquid does not present any more lumps he threw into the said 
liquid one kilogram of sea-salt (reduced to powder) per hundred 
kilograms of greasy matter. He stirred daring a quarter of an hour 
and let it set until obtaining perfect limpiduess. This method of ex- 
traction has a considerable advantage over that which has been pre- 
viously essayed. The separation is well made and the organized tissues 
which do deposit are not altered. 

IV. Crystallization in a mass. — In order to separate the oleomar- 
garine of the stearine, separated crystallizers or crystallizations at 
unequal temperatures have been already employed. He contrived for 
this purpose the following method, which produces a very perfect 
separation, and is as follows : He rendered the molten fat in a vessel 
which must be sutficient for containing it. This vessel is placed in a 
wash-tub of strong wood, which serves as a water bath. In this wash- 
tub he put water at the fixed temperature of 86 degrees Fahrenheit 
for the soft fats proceeding from the slaughter-houses, and 98 degrees 
for the harder fats, such as mutton fat. Afterward the wash-tubs are 
covered and after a certain time, more or less long according to the 
fats, the stearine is deposited in the form of teats at the middle of the 
oleomargaric liquid. 

V. Separation hy centrifugal force. — In oraer to avoid the numer- 
ous inconveniences of the employment of the presses which have been 
hitherto used, he caused the mixture of stearine and oleomagarine to 
flow into a centrifugal machine called " hydro-extractor." The greasy 
liquid passes through the cloth and the stearine is collected. When 
all the liquid is passed he puts the machine in motion, and the crystals 
of stearine are entirely exhausted without the auxiliary of the presses. 
However, during certain seasons there are animals which produce 
crystals of stearine soft enough for I'endering necessary the stroke of a 
press as a last operation ; but in this case this operation has little im- 
portance, because it is applied only to a fraction of the product. In 
all cases the oleo- largarine is separated from the stearine when it is 
cold and passed to the cylinder, constituting, especially if its yellow 
color has been raised, a greasy matter of very good taste, and which 
may replace the butter in the kitchen, where it is employed under the 



No. 24.] 347 

"name of "margarine ;" but if it is desired to transform it into more 
perfect butter, he employed the following means : 

VI. In the methods hitherto employed the margarine is transformed 
into cream, and this latter into butter. This complicated operation 
has many inconveniences. He obtained the same result by the follow- 
ing manner : He took ten litres of natural and fresh cream of milk. 
He added ten grams of bicarbonate of soda and two hundred grams 
of the udders of a cow, which must be fresh and well hacked in order 
to give all the mammary pepsin. The fresh udder may be replaced 
by udder collected in slices in sea-salt. After a maceration of an hour 
he passed the whole through a very fine sieve. He added the necessary 
quantity of yellow color which is employed for the ordinary butter, 
and he put these ten litres into a hundred kilograms of liquid mar- 
garine at 70 degrees. He stirred or mixed until the combination 
was complete — that is to say, until the pepsin had effectuated its 
action. At this moment the liquid becomes thick, it takes the taste 
of cream, and after it has been more thoroughly agitated he let the 
same become completely cold. When the butter was cold and solid 
he coarsely scraped it, in order to pass it between two large cylinders, 
which gave it the homogeneousness and the consistence which are the 
qualities of the natural butter. 

VII. When it is desired to produce butter intended to be preserved, 
which must contain no animal matter, he plunged the udders into 
pure water, instead of cream, in order to macerate the same. After- 
ward the water which proceeds from this operation is mixed with the 
margarine at about 86 degrees of temperature — that is to say, to a 
degree which permits the pepsin to effectuate its action without pro- 
duction of cream. After an hour he let the liquid set, and the mar- 
garine which is decanted is mixed, after it has been reduced in 
temperature to about 71 degrees, with an emulsion of butter made with 
five litres of water, five kilograms of butter, one kilogram of sea-salt, or 
more, according to the uses, and ten kilograms of bicarbonate of soda. 
When he added this emulsion with the margarine, which had already 
been submitted to the peptic action, he obtained a rapid combination 
and all the molecules take the qualities of the ordinary butter. It is 
a delicate operation, which must be very exactly made. 

VIII. For the long conservations he only treated the margarine 
by the mammary pepsin, as before described. He decanted it in order 
to avoid any trace of water or animal matter. If it is desired to add 
ordinary butter, he did that at the temperature of 71 degrees by well 
diluting it. 

IX. The stearine which has been separated from the margarine forms 
a hard fat, which can be bleached by the known process in order to 
produce wax-candles of lower quality; but it is preferable to saponify 
it by any convenient process and crystallize the greasy acids (which 
are charged with from seventy to eighty per cent of stearic acid in- 
stead of fifty) in a chamber heated to 90 degrees, so as not to let them 
become hard by the cooling. In this state they can be pressed under 
heat^ in order to produce stearic acid much superior to that of the 
trade, both by its beauty and by its point of melting," 



348 [Sefati 



Preparing Animal Fats for Culinary Uses. 

[Specificatiou forming part of Letters-Patent No. 262,2i;t7, dated August 8, 1882.] 

" Since tlie issuing of letters-patent granted to me of date June 6, 
1882, and numbered 258,992, for a compound to be used in the place 
of butter and lard for cooking purposes, I have discovered that tlie fat 
obtained from swine can be rendered, purified and deodorized in the 
same manner as beef-suet by mixing with the fat while being rendered 
slippery elm bark, as described in said letters-patent, in the manner 
following, viz. : Take the crude fat, trim and cleanse it in any of the 
well known ways of easy rendering, place the same in steam-jacket or 
other vessels for rendering fats, and subject the same to heat at low 
temperature — say from about 150 degrees to 200 Fahrenheit — and 
keep the same in constant agitation until the whole is sufficiently 
rendered. To purify and at the same time take out the offensive odor of 
this fat while the same is being rendered, and also to hasten the settling 
of the scraps, sift in about one three-hundredth part of ground or 
powdered slippery elm bark. The effect of the slippery elm bark thus 
introduced is to cause the scraps and other impurities to settle almost 
immediately to the bottom of the kettle and the offensive odor to dis- 
appear. The clear oil so obtained may then be drawn off to form a part 
of the compound. Then take cotton-seed oil or an equivalent vegetable 
oil purified as described substantially in my said letters-patent, to- wit: 
Place the oil in vessels to be heated, and while the same is being 
heated mix in the oil from one-seventieth to one-eightieth part of 
powdered or ground slippery elm bark. Then subject the same to 
heat from about 190 to 200 degrees Fahrenheit for about an hour and 
a half, causing the same to be kept in constant agitation, and let the 
oil cool for eight or ten hours, and then draw it off. Then take beef- 
stearine, which is prepared in the following manner : Render the beef- 
suet in suitable kettles at a low temperature until the suet becomes 
liquefied, and draw off the clear oil into a cooling-tank, and allow tlie 
oil to cool until it becomes granulated or thick. Take folding-bags 
made of cloth suitable for the purpose, and place one or two pounds 
of granulated oil upon the cloth unfolded, and then fold the ends of 
the cloth over the granulated oil so the folded bag shall be about five 
inches by six inches in size, and lay the bags on the bottom of the 
press, and thus lay the bags in series one above the other until the 
press is full. Then, gently at first, bring pressure to bear upon the 
bags, and increase the pressure until the oleine and margarine con- 
stituents of the oil are pressed out through the bags. The remaining 
constituent of the oil is left in a white, solid cake, and this is stearine. 

To form the compound, take about sixty-eight parts of cotton-seed 
oil or other vegetable oils, about twenty-eight parts of the prepared 
swine-fat, and about five parts of beef-stearine, and place the same in 
vessels to be heated, and heat the mass to about 160 degrees Fahren- 
heit, keeping the mass in constant agitation for about a half hour. 
Then draw off the compound into a cooling-tank, stirring it all tlie 
while until it is cooled to about the consistency of cream. It is tlien 
ready for market packages." 



No. 24.] 349 

Improvement in Manufacture of Butter from Wliey. 

[Letters-Patent No. 60,656, dated December 18, 1866.] 

"After describing suitable apparatus for cooling, proceeds as follows: 
By this means the whey is rapidly cooled, which is of the first im- 
portance, and thus brought to the right temperature. In the pro- 
cess of making cheese, a brine produced from rennet is used to assist 
in making the curd. A compound known as annotto is dissolved in 
water and also put into the milk, for the purpose of coloring the 
cheese. These ingredients give the whey an unwholesome taste, and 
if the cream should be taken from it in this state and churned, the 
butter would be worthless and unfit for use. To destroy the deleter- 
ious effects of the rennet and annotto left in the whey, and also to 
cause the cream to rise rapidly, and restore it to a pure and whole- 
some condition, I use a solution made of saltpetre, borax and salera- 
tus. I take a pail containing about ten quarts of pure water, in 
which I dissolve three ounces of borax, three ounces of saltpetre and 
about one ounce of saleratus. To twenty gallons of whey, or there- 
abouts, I add one quart of this liquid, but if the weather should be 
cool I use less, say one pint. This liquid is poured in as soon as the 
whey is placed in the cooler, and it is then thoroughly stirred. 
The whey is allowed to stand in the cooler, for a period of fifteen 
to twenty-two hours, or thereabouts, by which time the cream has 
been fully extracted from the whey, and is ready for skimming. In 
skimming the cream I use a tin skimmer, made and shaped like an 
ordinary tin dust-pan. The cream is churned in the ordinary way, 
the butter taken out and suffered to stand in cold water for ten or 
fifteen minutes. The water is then poured off, and the butter worked 
in the usual way. I used about one pound of salt to six pounds of 
butter. The butter is then ready for use or for packing and will be 
found equal to the best dairy butter manufactured directly from 
milk." 

" By the old method the whey was placed in zinc tanks and merely 
kept in a cool place, and a handful of salt thrown in. This method 
is open to several objections. It was found that butter made in that 
way was little else than grease and unfit to eat. The zinc communi- 
cated a black substance to the whey, making the butter full of black 
streaks. In warm weather the whey was not cooled with sufficient 
rapidity and became sour, thus spoiling the cream. The salt did not 
operate to destroy the effect of the rennet and annotto, consequently 
the cream and the butter made from it tasted of those ingredients 
and was unwholesome. Whereas by my process of using a tin vat or 
cooler, surrounded by cold water, and applying the ingredients I have 
described, all these objections are obviated and good butter produced 
with less labor and expense." 

Improvement in the Manufacture of Butter. 

[Specification forming part of Letters-Patent No. 70,417, dated Novembers, 1867; ante- 
dated October 29, 1867.] 

" To enable others skilled in the art to make and use said invention, 
I will proceed to describe it. 



350 [Senate 

" To one gallon of sweet milk is added eight pounds (avoirdupois) of 
butter, one ounce of loaf-sugar, twenty grains (troy) of nitrate of 
potash, one fluid ounce of liquid rennet, and ten grains (troy) of 
annotto. These are mixed and churned together in the same manner 
as cream in the common process of making butter. After the butter 
is separated from the milk by the process of churning, it is gathered 
and worked in the usual manner. The chemicals and butter added 
to the milk cause a speedy separation of the butter globules from it, 
causing it to yield all or nearly all that it contains, and producing an 
article of good quality and flavor. The annotto simply gives the but- 
ter a yellowish color, and having heretofore been used for a similar 
purpose, no claim is made to it separately considered." 

Improved Process of Treating Milk to ohtain Useful Products. 

[Letters-Patent No. 78,640. dated June 9, 1868.J 

" The object of my invention is to produce marrow from milk, and 
to utilize the waste in making butter, such as whey, curd, etc., in pro- 
ducing useful substances, viz. : vinegar, cordial, soap, etc. 

I place milk in pans, as is usually done, to raise cream. This cream 
is churned until a substance is produced, which, when properly washed 
and salted, becomes butter. Instead of churning the cream, I can 
extract the substance from the same by a process not necessary to 
describe in this specification, but for which I am about to apj^ly for 
letters-patent. I have discovered that this substance consists, in greater 
part, of marrow, such as is found in the bones of animals, and which 
bone-marrow is used for making pomatum, ointments, and in a great 
many different ways, but which is comparatively very costly, but a 
small quantity being obtained from any animal. 

T take this substance, and, instead of washing and salting it, place 
it in a vessel, with a sufficient quantity of water, heat the same to 
such a degree that the water shall thoroughly permeate all the fatty 
substance, and extract from the same all milky and other impure articles 
which remain in the same after churning. I then allow the mass to 
cool, when the pure marrow will be found on top, while the water 
and all inipure particles remain at the bottom. This process of puri- 
fication ought to be gone through with at least twice. The marrow is 
then again subjected to heat without adding any water, so that any 
water still remaining in the marrow will be evaporated. After cooling 
the marrow, it is well to beat or work it for a short time, as it thereby 
becomes finer in grain. 

In taking the pure marrow from the vessel, it is unavoidable to leave 
some on the surface of the water, which is skimmed off the same, but, 
not being pure enough to be used for ointment, etc., makes an ex- 
cellent grease for soap ; and this is a very important part of my 
invention. The soap may be made by any of the well-known methods. 

I will now describe another part of my invention. 

I allow the milk, from which the cream is taken for the above pro- 
cess, to sour. The curd is then separated from the whey. The qurd 
may be used for making cheese, for feeding, or any other purposes to 
which it can be applied. 

By mixing the whey with a proper amount of brown sugar, and 
allowing it to ferment, an excellent cordial, or, at the pleasure of the 



No. 24.] 351 

"operator, a good Strong vinegar, is produced. To make the cordial, a 
greater quantity of sugar i.s required tlian for making vinegar. In the 
first case, I usually take one pound of sugar to six quarts of the whey, 
and for the vinegar, one pound of sugar to sixteen quarts of whey; 
but I desire it to be understood distinctly that I do not confine myself 
to any given quantities, as climate, temperature, etc., may necessitate 
different proportions. 

The whey obtained in cheese-factories from the sweet milk, and 
which now is thrown away, can be made use of, in the above-described 
manner, to make vinegar, cordial, etc., thus ciianging the waste into 
a source of great profit." 

Improvement in Manufacturing Butter from WJiey. 

[Spcoification forming part of Letters-Patent No. 79,078, dated June 23, 18C8.] 

**This invention relates to a new and improved mode of manufac- 
turing butter from whey ; and the invention consists in, first, settling 
the whey in clear and clean vessels or vats, where, having allowed it 
to remain for twenty-four (24) hours, skim or take off the cream ; 
second, then add to the cream, for ten (10) pounds of butter, one (1) 
ounce of saltpetre, first dissolved and filtered, and, having mixed it 
thoroughly with the cream, churn imhiediately. 

The saltpetre dissolves the membranous coverings of the atoms of 
cream, and also acts as a preservative. 

Butter having, thus been pi'oduced, wash it in cold water, and then 
work it thoroughly ; after which add one (1) pound of salt and one- 
quarter {}[) pound of white sugar, ground fine, and again work it 
throughly, when it is fit for use or for being packed. 

The solution of nitre is mixed with the cream before churning, in 
order to purify the cream from the cheesy taste and quality derived 
from the use of rennet in the milk." 

Improi)6ment in Compounds for Culinary use. 

[Specification forming part of Letter.s-Patent No. 110,626, dated January .3, 1871.] 

"This invention relates to a new composition for lard, butter or 
shortening, whereby a very cheap, consistent and coagulate lard or 
butter is manufactured, and one superior to ordinary shortening, 
answering the purpose of lard, butter or cream for culinary and other 
uses or purposes. 

This invention consists in the application of such ingredients to re- 
fined vegetable or fixed oils that the same is changed into a coagulate 
or consistent state. 

My lard or shortening is composed of the following ingedients, in 
about the following proportions to twelve parts in weight: lieef or 
mutton suet (tallow), three parts ; refined vegetable or fixed oils, 
seven parts ; hog's lard (stearine), two parts = twelve parts. In asuit- 
aole vessel or tank I place six parts of water, to which I add the above 
ingredients — suet, oil and lard. The mass is then agitated, washed 
and heated for one hour by means of steam injected into the vessel 
or tank through pipes from an ordinary steam-boiler." 



352 [Senate 

Improvement in Shortening for Culinary uses. 

[Specification forming part of Letters-Patent No, 120,020, dated October 17, 1871 ; ante- 

dated October 8, 1871.J 

"Heretofore shortening in culinary use has been confined to hog's 
lard and butter, while cotton-seed oil was not used for such purpose 
by reason of its offensive taste and smell, thus rejecting as useless this 
abundant and rich oil for shortening. 

The object of my invention is to deodorize and render palatable 
cotton-seed oil for culinary use ; and I do hereby declare that the fol- 
lowing is a full and exact description thereof. 

Into any suitable vessel for heating I place cotton-seed oil and 
water for the purpose of washing, purifying, or deodorizing the oil. 
For each gallon of oil I use one ounce chlorate of potash and nitre. 
I then introduce a jet of steam by means of a pipe leading from an 
ordinary steam boiler and heat and agitate for three hours. The 
steam is then removed and the oil and water allowed to separate. 
The oil is then drawn into another vessel and heated to a proper de- 
gree, or to 400 degrees Fahrenheit. While thus heated I infuse the 
same with oxygen. An economical plan is to heat the peroxide of 
manganese strongly in an iron retort in a reverberatory furnace. One 
pound of good oxide of manganese will yield seven gallons of oxygen 
with some carbonic acid. This last is removed by passing the gas 
through a wash-bottle containg a solution of potash, which absorbs 
carbonic acid. The oxygen is then passed into the oil through a suit- 
able pipe. The heat and oxygen deodorize and oxygenate the oil, 
making it sweet and palatable for culinary use. 

I do not intend to confine myself to this process alone, as other 
methods of producing oxygen may be used. 

My improved shortening is put up in cans or other suitable pack- 
ages in an unctious or oleaginous state. I also prepare it to the con- 
sistency of common lard by adding to the oil equal parts, weight, suet 
(tallow). My shortening is also found to be a pepastic and alterative 
when used in diet." 

Improveme7it in Butter-coloring Compounds. 

[Specification forming part of Letters-Patent No. 142,891, dated September 16, 1873.] 

" The compound is composed of the following ingredients, in about 
the following proportions, viz. : Annottoine, five ounces; curcuma, 
pulverized, six ounces; saffron, one ounce ; lard oil, one pint; butter, 
five pounds. 

The butter is first melted and strained through a cloth, and the 
saffron is made into half a pint tincture of safi'ron. The tincture of 
saffron, butter and curcuma are then placed in a boiler and allowed 
to boil for about fifteen minutes, after which it is all strained through 
a cloth. This strained compound is then put back into the boiler 
and the annottoine and lard oil added, when the whole is allowed to 
boil for about fifteen minutes. Afterward it is strained again through 
a cloth and stirred until cool. 

The amount of coloring thus obtained will be sufficient to color 
about six thousand pounds of butter. 



No. 24.] 353 



Improvement in mahing Butterme. 

[Specification forming part of Letters-Patent No. 148,767, dated March 17, 1874.] 

" This invention is a process for producing from milk a new article 
of food, the same being a compound formed of curd or cheese and but- 
ter, and which may be used as a substitute for either; and it consists 
in subjecting the milk, in connection with a base of prepared butter, 
to certain chemical action and mechanical agitation, by means of 
which the curd is precipitated, and the oily globules burst and gath- 
ered to form butter. 

In connection with the process, certain essential apparatus is em- 
ployed, which, in connection with the foregoing, will be fully de- 
scribed hereinafter. A general statement of my invention may be 
made as follows : 

A suitable quantity of a base of butter, prepared as will be herein- 
after described in detail, is properly placed within a churn of peculiar 
construction with the yelks of eggs. To this a suitable quantity of 
fresh milk is added, and, by proper instrumentalities, the mass of 
milk and butter is subjected to galvanic action, and also thoroughly 
agitated. By this means a compound is formed resembling fresh but- 
ter in appearance and taste, which is composed of the curd or cheese 
formed from the caseine of the milk and butter gathered from its oily 
globules. 

The details of the invention will now be described, with the best 
method known to me of practicing the same. 

The butter employed as the base is prepared in the following man- 
ner : Take, first, an earthenware cylinder or bottomless dish, and pro- 
vide it with a zinc bottom, and also with a similar cover, which latter 
should be perforated to allow the escape of steam or gas. The zinc 
plates forming the bottom and cover are first prepared by coating 
them with saltpetre, which operation may be performed by placing a 
proper quantity of the substance in a tea-kettle, and directing upon 
them a steam jet from the spout. "When thus prepared, place in the 
dish a projDer quantity of good sweet butter, packing the same loosely, 
or with a space at the bottom. Then place the dish in a flat bottomed 
kettle or pan containing a solution of salt in water, blood warm in 
temperature, in sufficient quantity to make the depth about a quarter 
of an inch when the kettle is in place. A steam jet from a kettle 
spout, or some suitable boiler, should then be applied to the outside 
of the dish at one point of its circumference, and an air-blast from a 
bellows, or other air-blowing mechanism, at the same time at an op- 
posite point, the dish being at the same time revolved ; this operation 
being continued until, by means of the application of heat and air and 
the galvanic action arising from the zinc and saltpetre, a certain oil is 
extracted, which would otherwise interfere with the successful practice 
of my invention. In treating a pound of butter, about one ounce is ex- 
tracted, and about five minutes are required to perform the operation. 
The residuum of this process constitutes the base, which I employ in 

[Sen. Doc. No. 24] 45 



354 [Senate 

"connection with the milk. In connection with this base of prepared 
butter, I employ the yelks of eggs, for the purpose of obtaining a 
settling action m the milk, and a consequent accumulation of the 
butter in a mass, when the churning process is being performed. 
When one pound of butter is used, two eggs will be the proper pro- 
portion. The yelks of these should be carefully removed from the 
white portions, and be well beaten in a half teaspoonful of salt, which 
is employed for the purpose of cutting them thoroughly. Then strain 
through a linen cloth with luke-warm water, in equal parts by meas- 
ure, or in sufficient quantity to cause the yelks to strain readily, so 
that all stringy substances may be removed. Then mix the egg-yelk 
with the base of prepared butter ; or first apply the butter to the in- 
terior of the churn, and then afterward apply the eggs. This base is 
then placed in the churn, which will now be described. 

Its main body portion is made of ordinary tin, but its bottom is 
composed of a concave zinc plate, as shown in Fig. 1. It is made 
tapering in form, inclining inward from the bottom upward, and its 
lower edge forms a perforated flange, as shown in Fig. 1. It is 
provided near its neck with a flange or rim, having a lip extending 
downward, so that a chamber is formed around the churn to retain the 
steam and heat from the water in the heater ; and it has, also, suita- 
ble cover and a proper convex dasher, having spiral or inclined open- 
ings, as shown. This base of prepared butter is placed in this churn, 
mainly at the bottom, but the side also may be coated by rubbing with 
the hand. The churn, when thus prepared, is allowed to stand thirty 
minutes to permit the butter and egg to become thoroughly incor- 
porated . 

In the meantime, or previous to coating the churn, the heater is 
prepared as follows: This heater consists of a cylindrical vessel made 
entirely of zinc. Previous to using it it is coated with saltpetre, in a 
manner similar to that before described ; then take a little more than 
a fluid gallon of water, in which has been placed a tablespoonful of 
saltpetre, and reduce the same by boiling to a gallon ; then pour the 
same into the heater add a teaspoonful of salt, and stir the whole 
well. When the temperature of this water is about 110 degrees 
Fahrenheit, the milk (one gallon of which should be used with one 
pound of butter) may be poured into the churn, which already con- 
tains the prepared butter and egg-yelk, and the churn then be placed 
in the heater containing the hot solution of saltpetre. The dasher of 
the churn should then be immediately operated, in the usual well- 
known manner, and continued in operation for about the space of 
sixty seconds, more or less, according to the indications, after which 
the churn should be removed and set into the cooler which con- 
sists simply of a cylindrical vessel made of zinc and coated, as before 
described, and contains cold water having a spoonful of salt to the 
gallon. The dasher being still operated for about the space of thirty 
seconds, the churn may be removed, when it will be found that the 
milk has entirely disappeared, and a compound has been produced, 
resembling, in appearance and taste^ fresh butter, which may be 
formed and molded in glass molds. 

That portion of the compound which is formed from the mik con- 



No. 24.] 355 

" sists mainly of curd or cheese and butter. After the compound has 
once been made, a portion of it may be employed, if desired, to form 
the base for a new batch. 

If the operation is properly performed, as before described, the re- 
sults will be as set forth, the theory of the operation being, it is be- 
lieved, as follows : The galvanic action arising from the saltpetre bat- 
tery decomposes a portion of the caseine, and consequently, lactic acid 
is formed from the sugar of milk, by means of which the curd is pre- 
cipitated, the mechanical agitation at the same time bursting the oily 
globules, and uniting the compound in one homogeneous mass. 

It will be understood that, while this is a compound composed of 
several elements — butter, cheese, and egg-yelk — it is in no sense an 
adulteration, all the elements being pure and healthful. It is evident 
that it can be produced at a small cost, and that it can be used as a 
substitute for butter. 

It should be understood that in producing this invention much de- 
pends upon immediate action when the right temperature of the liquid 
IB obtained in the heater. 

It will be understood that this substance does not resemble fresh 
butter so closely as to deceive persons accustomed to examine the 
same — a marked difference, in fact, upon inspection, distinguishing 
the one from the other." 

Improvement in Butter-Coloring Compounds. 

[Specification forming part of Letters-Patent No. 163,610, dated May 25, 1875.] 

** I put into a suitable can, which is suspended in a caldron of water, 
fifty pounds of lard, fresh butter or olive-oil, to serve as a body for 
the coloring matters aud the antiseptic which I employ. I then take 
three pounds of annotto, and add water to it, and stir until it is about 
the consistency of thin paste, when I add one-half of a pound of cwr- 
cuma (turmeric), and stir it well with the annotto. When thor- 
oughly mixed, I heat the lard, butter, or oil, whichever one of these 
substances it is desired to use, to about 110 degrees Fahrenheit, and 
take about five pounds of it and stir thoroughly with the annotto and 
curcuma, prepared as stated, and put the Avhole mass into the can 
above referred to, and stir the substances well together, adding at the 
same time five pounds of common salt and three ounces of saltpetre. 
The substances are then brought to a boiling heat, and stirred from 
time to time until the coloring matter is dark enough for use. It 
takes ordinarily from twelve to twenty-four hours to properly cook 
the coloring matter, after which it is poured into cans which can be 
well stopped, and to every ten pounds five fluid ounces of bromo- 
chloralnm are added, when it is shaken until cold." 

Improvement in Processes for Making Artificial Butter. 

[Specification forming part of Letters-Patent No. 173,591, dated February 15, 1876.] 

" To obtain the oleine and margarine from animal fats, I take any 
given quantity of animal fat, and cause the same to be cut or minced 
by any suitable machine for the purpose, after which I place the fat 



356 [Senate 

" in a vessel, and subject it to a heat that will cause the whole mass to 
become fused. I then place the liquid fat in other vessels, and allow 
it to remain and cool until the degree of Fahrenheit is from 80 to 
90 degrees, and when in this state I place a portion in bags of cloth. 
These bags are then placed in a press and subjected to a high pressure, 
whieh causes the oleine and margarine to free itself from the stearine 
and fibrous tissue. 

The above shall be known and designated as oleine and margarine 
No. 1. 

The process above described will give the same results as described 
by Chevreaul in Brande's Work of Chemistry, page 482, and published 
in the year 1829. 

To obtain the vegetable oleine and margarine, I use any one of the 
following articles of commerce, viz. : oil peanut, oil sweet almonds 
and oil olives. 

To produce the lactic acid, I take fourteen parts cane-sugar, sixty 
parts water, four parts caseine, and five parts chalk. This mixture is 
kept at a temperature of 80 to 95 degrees Fahrenheit for eight or ten 
days, or until it becomes a crystalline paste of lactate lime. This is 
pressed in a cloth, dissolved in hot water and filtered. This solution 
is then concentrated by evaporation. The acid is obtained from this 
lactate by treating it with the equivalent quantity of sulphuric acid 
and filtering from the insoluble gypsum. The solution of lactic acid 
I make as follows : one dram of lactic acid and sixteen ounces water. 

The solution of lactic acid assists digestion, it prevents the product 
from becoming deteriorated before use, and it assists also in giving the 
product a butyraceous consistency. By the use of lactic acid all 
putrefactive and catalytic action is arrested, which action would take 
place if such acid were not added, and by this means there is prepared 
an article which is fit for use at any time, and which will preserve its 
original state and flavor. 

To obtain the loppered cream or milk, I take the cream as obtained 
from the surface of milk, or milk as obtained from the cow, and place 
it in open vessels, and allow it to remain until the putrefactive and 
catalytic action has taken place. AVhen in this state it will be ready 
for use. 

To obtain the margarine from the oleine and margarine No. 1, I 
take a given quantity of oleine and margarine designated as No. 1, 
and place it in a water bath, and subject it to heat until the same 
assumes a semi-liquid state ; then I place it in bags of cloth. These 
bags are then placed in a press and subjected to a high pressure, when 
the oleine will free itself from the margarine. 

The above shall be known and designated as oleine No. 2. 

I find that the composition of butter made from cows' milk, accord- 
ing to Robin, Verdeil, and described by Dalton in his work of Human 
Physiology, page 320, and published in the year 1867, is as follows : 
In one hundred parts — margarine, sixty-eight parts; oleiue, thirty 
parts ; butyrine, two parts ; and it being a fact that butter made from 
cows' milk does not contain the same proportion of oleine and mar- 
garine in summer as in winter, it having a larger proportion of oleine 
in winter, and having described the several articles that I use, and to 
enable others skilled in the art to make and use my discovery or inven- 



No. 34.] 357 

" tion, I will now give my improved process for making butter for 
winter and summer usq. 

To manufacture butter for table use in the winter by my improved 
process, I take and place iu a suitable vessel nine parts of oleine No. 
2, one part of fruit or nut oil, one part of solution lactic acid, one 
part of loppered cream or milk, as hereinbefore described. I then 
cause the same to be rapidly agitated with a revolving skeleton beater 
until the whole assumes the consistence of butter made of cream taken 
from cows' milk, after which I add coloring matter, and then remove 
the mass upon a table or other suitable receptacle, and then work it 
until all the fluid portions are expressed. I then add salt to suit the 
taste, when it Avill be ready for use. 

To manufacture the above for summer use, I take and place in a 
suitable vessel nine parts of oleine and margarine No. 1, one part of 
margarine as obtained from No. 1, one part of solution lactic acid, one 
part of loppered cream or milk, as hereinbefore described, and proceed 
as I do in making the same for winter use." 

Preservation of butter. 

[Specification forming part of Letters-Patent No. 226,467, dated April 13, 1880.] 

"In carrying out my invention I take of glacial metaphosphoric acid 
in solution, say, twenty-four grains of acid for every pound of butter. 
This solution I thoroughly mix, blend and incorporate with the but- 
ter by any suitable means. The preservative process is then complete 
and the butter thus prepared may be placed in any suitable vessel for 
domestic or commercial purposes. 

Instead of applying the glacial metaphosphoric acid in solution, I 
may apply it in a solid crushed state. 

The strength of the solution will vary according to circumstances 
anfl requirement — say from three drams to one ounce to the ounce 
of water. 

I would observe that it is preferable that the butter should be treated 
with the preservative agent as soon after it is taken from the churn as 
possible, and that the butter be thoroughly freed from buttermilk ; 
also that the flavor will be improved by the addition of a small quan- 
tity of salt. 

Having now described the nature of my invention and in what 
manner the same is or may be performed, I would have it distinctly 
understood that I do not confine myself to the relative proportions 
hereinbefore given, as such may be varied to suit various kinds of 
butter, the length of time for which it is desired to preserve the but- 
ter, the atmospheric conditions under which it is prepared and other 
causes. The proportion of the preservative agent will not, however, 
in any case exceed one dram to one pound of butter. 

I am aware that phosphates and phosphites have been long known 
as antiseptics, and also that metaphosphoric acid in solution has been 
proposed as a preservative for fish, vegetables and fruits, and for hard- 
ening fats by being melted therewith. Such I do not claim as my in- 
vention, nor would such means or methods be applicable to the pres- 
ervation of butter. 

The mechanical admixture of the metaphosphoric acid with the 
butter as carried out in practicing my invention eSects the preserva- 



358 [Senate 

"tion of the butter by bringing the reagent in contact with the caseine 
and other substances which would otherwise putrefy." 

Substitute for butter. 

[Specification forming part of Letters-Patent No. 236,483, dated January 11, 1881.] 

" I first separate the oleine and margarine from the stearine by any 
known method — for example, by mincing and melting the fat, and 
then pressing it in bags of open texture. I next place the oleomarga- 
rine thus obtained with an alkaline solution, preferably in the follow- 
ing proportions: To eighty pounds of oleomargarine twenty pounds 
of water and eight ounces of bicarbonate of soda. I next agitate the 
oleomargarine and the alkaline solution together until the oil globules 
of the former are thoroughly mixed with the alkaline solution and 
partly saponified by the action of said alkali. I then add to the oleo- 
margarine thus partly saponified a small quantity of butyric acid, 
preferably in the proportion of one dram to every hundred pounds. 
This gives to the article such a fine flavor that even an expert caii 
scarcely distinguish it from excellent dairy butter. Of course tlie 
proportion of butyric acid thus added may be varied to. suit the re- 
quirements of each particular article or the tastes of certain classes 
of purchasers. 

This process, as above described, avoids the use of milk and conse- 
quently the presence of caseine. When this latter element is present 
in any considerable quantities a lactic fermentation often occurs, con- 
tinuing until the caseine is all converted into butyric acid. Now, a 
large amount of said acid will make the compound rancid, although 
a small amount will flavor without injuring it ; hence, by dispensing 
with caseine and substituting therefor a slight flavor of butyric acid, 
1 have greatly improved the article produced. " 

* 
Process of making artificial butter. 

[Specification forming part of Letters-Patent No. 266,568, dated October 24, 1882. J 

" I take pure leaf lard that has parted with all its animal heat and 
divide it minutely in a grinding or hashing apparatus. It is next 
heated suflBciently to liquefy the lard proper, and is then passed through 
a series of strainers thereby separating the lard from the tissues inter- 
mingled with it in the leaf. It is then treated with coloring-matter 
such as is commonly used in the making of dairy butter. When it 
has received a satisfactory color it is poured into tanks containing a 
strong cold brine, sufficient in quantity to immerse the lard, which is 
solidified almost immediately by the cold water. In this brine the 
lard remains for thirty-six hours, and under the operation of the brine 
parts with a large proportion of those elements that impart to it the 
characteristic flavor which makes it unacceptable to sensitive palates. 
After remaining in the brine thirty-six hours it is taken out and 
placed on tables or shelves of ash which are kept scrupulously clean. 
Here it is covered with salt and remains in this condition another 
thirty-six hours, the salt absorbing all that remainder of odorizing 
matter which was not separated by the brine, and leaving the lard 
free from peculiar taste or smell. The clarified lard is then heated 
again in suitable vessels sufficiently to liquefy it, its temperature 



No. 24.] 359 

" being raised to about one hundred and thirty degrees Fahrenheit, and 
is then thoroughly mixed by stirring with about an equal quantity of 
lukewarm pure buttermilk and about one-sixth of its weight of clari- 
fied tallow, a minute quantity of pepsin (about one ounce to a hun- 
dred pounds of the lard) being also added, and having the effect to 
separate any remainder of nitrogenous matter and leave the fats pure. 
Tlie mixture having been completely effected, the liquid is left to stand 
long enough for the buttermilk and foreign substances to precipitate, 
the temperature being meanwhile maintained at a height sufficient to 
keep the lard liquid. The buttermilk having completely settled, the 
mixture of lard and tallow is dipped off and poured into a vessel con- 
taining a quantity of pure dairy butter about half as much, by weight, 
as the lard. This butter has been previously reduced by a chopping 
apparatus to comparatively fine particles, being warmed just enough 
to make this reduction practicable. With this comminuted butter the 
liquid compound of lard and tallow is thoroughly stirred, so as to make 
of the whole a semi-fluid mass of about the consistency of gruel. 
When the mixture is complete it is poured into a vessel containing a 
sufficient quantity of cold water to immerse it. Here it is thoroughly 
worked with the hands till it becomes of a uniform consistency like 
that of soft butter, this result being promoted by the already-mentioned 
admixture of tallow with the lard. 

The mass is then put into a butter working apparatus, where it is 
salted and the water and any remains of buttermilk worked out of it 
in the usual way. The result is a comparatively inexpensive substance 
having all the nutritive pi'operties of butter, and being at the same 
time perfectly sightly and palatable, and necessarily free from any ad- 
mixture of deleterious matter, nothing having been put in at any 
point of the process but familiar food substances, except a perfectly 
neutral coloring, such as is an ingredient of nearly all dairy butter, 
and pepsin, which is a substance native to the stomach." 

Compound to he Used in the Place of Butter for Cooking Purposes. 

[Specification forming part of Letters-Patent No. 258,992, dated June 6, 1882.] 

" I take what is known as ' caul ' and ' kidney ' beef suets and trim 
the same carefully, and then pass the same through a cutter or such 
process as will soften and prepare the suets for easy rendering. I tiien 
place the same in steam-jacket kettles or other vessels to be heated and 
subject the mass to heat of about 150 degrees Fahrenheit, and keep 
the same in constant agitation until the whole is sufficiently rendered. 
To purify and give a flavor to the oil, and also to hasten the settling 
of the scraps, I introduce during the process of rendering about one 
three-hundredth part of ground or powdered slippery-elm bark. After 
the scraps are settled I then draw off the clear oil thus prepared for 
use in the compound. I also take refined cotton-seed oil or any equiva- 
lent vegetable oil and place the same in steam-jacket kettles or other 
vessels to be heated, and while the same is being heated I mix into the 
oil about one-seventieth or one-eightieth part of slippery-elm bark 
powdered or ground. This serves both to purify the oil and to im- 
prove its flavor. I then subject the same to heat of about 190 or 200 
degrees Fahrenheit for about one and a half hour, and during the pro- 



360 [Senate 

" cess I cause the mass to be constantly agitated. I then remove the 
steam from the kettle and leave the oil to cool for about eight or ten 
hours, and then draw off the oil ready for use in the compound. I 
then take about sixty-eight parts of the prepared cotton-seed oil and 
twenty-eight parts of the prepared beef suet oil and add thereto about 
five parts of beef-stearine, and place the mass in steam-jacket or other 
vessels and heat the same to about 160 degrees Fahrenheit, constantly 
agitating or stirring the same for about half an hour. It is then pre- 
pared to be drawn off into a cooling-tank, and should be kept in con- 
stant agitation all the while until it is cooled to about the consistency 
of cream. The compound may then be drawn off into packages suita- 
ble for the market. The compound thus treated will harden to about 
the consistency of lard. 

The compound thus formed is found to be superior to and more 
economical than butter or lard for all cooking purposes, and this 
method of purifying and settling the scraps of suets and purifying the 
oils by means of slippery-elm is new and useful. Slippery-elm as ap- 
plied also at the same time corrects the disagreeable odors arising from 
the oils and imparts an agreeable and pleasant odor when the com- 
pound is used." 

Process in Making Artificial Butter. 

[Specification forming part of Letters-Patent No. 263,199, dated August 22, 1882.] 

"My invention relates to the manufacture of artificial or oleomar- 
garine butter; and it consists in first purifying what is commercially 
known as 'leaf-lard,' usually put up in kegs, firkins and casks, which 
purification is accomplished by first washing the leaf-lard, then cut- 
tino- and mincing the same in a suitable machine, and then placing 
the cut and minced lard in a vessel capable of being heated, so as to 
melt or fuse the lard, which is then strained by being forced through 
a fine sieve, whereby it is substantially freed of all fiber. The lard 
which has passed through the sieve is then subjected to the action of 
cold water to which has been previously added and thoroughly stirred 
a quantity of borax and nitric acid, about in the proportions herein- 
after specified. By treating the lard in this solution, composed of 
water, borax and nitric aci-^', the effect is to further cleanse the lard 
and make it partake of or assume a clear white color free of all odor 
and almost perfectly tasteless. After being subjected to this treatment 
the mass is removed and thoroughly rewashed in cold water, preferably 
in a separate and distinct vessel from that previously employed, 
whereby the product becomes a purified or deodorized leaf-lard, its 
characteristics being that it is of a beautiful color — a clear white — 
perfectly odorless, remarkably solid, and free from the disagreeable 
taste usually present with lard. Arriving at this stage of the process, 
a certain minute quantity of nitric acid is added to the water and in- 
corporated with a certain quantity of the purified or deodorized lard 
to further strengthen the solution, and this mode of treatment and 
addition of nitric acid are continued as mass after mass of the purified 
or deodorized lard is prepared, the operation being continued until the 
product assumes a clear white color, void of odor and taste. The 
product thus obtained is mixed with oleomargarine, which is now a 



No. 24.] 361 

" commercial article and readily obtained in the market, and when all is 
thoroughly mixed the mass is subjected to heat — say to about 95 
degrees Fahrenheit. After having been so mixed and heated it is 
ready for the churn, where milk and sugar are added, and after the 
churning operation it is conveyed to a refrigerated receptacle, where 
it is instantly solidified, after which it is salted and subjected to a roll- 
ing or mixing action for the purpose of impregnating it with a desired 
quantity of salt, which renders it ready for the market, capable of 
being niade into rolls, blocks, or any desired shape. 

In practicing my invention I purchase in open market fresh leaf- 
lard, and after having thoroughly washed it cause it to be cut up and 
minced in a suitable machine. The washed and minced lard is then 
placed into a vessel and subjected to a heat that will cause the mass to 
become thoroughly fused. The vessels are then prepared, which may 
be designated as 'JSTos. 1, 2 and 3.' In Nos. 1 and 2 there is placed 
about sixty gallons of ice-water, and in the first named (No. 1) there 
should be mixed about three ounces pulverized borax and three ounces 
nitric acid. The washed and melted lard is then run through a fine 
sieve into the vessel designated ' No. 3,' for the purpose of separating 
the fiber. Of the lard thus washed there is then taken, say, about 
one hundred and fifty. pounds at a time, which is thoroughly washed 
in the vessel designated 'No. 1,' which causes it to solidify, from 
whence it is taken and placed in vessel designated ' No. 2,' where it is 
rewashed and thoroughly cleansed. When each one hundred and fifty 
pounds has passed through this process there is added, in addition to 
the cold water, one ounce nitric acid to maintain the strength of the 
solution, as the first-treated quantity deprives the solution of a portion 
of its strength, and this addition of nitric acid is continued until all 
the lard prepared for the purpose has passed through the process. 
Should the water become milky-white, the ice-water vessels should be 
emptied and the solution made over again. The result obtained is a 
beautiful clear, white, odorless and tasteless product, which I call 
' deodorized lard.' 

My process of manufacturing oleomargarine butter and its various 
treatments in various stages are about as follows : Oleomargarine oil — 
a commercial article — is procured, and about one thoi^sand pounds 
placed in a tank, to which is added from five to fifty per cent of the 
purified or deordorized lard, according to the state of the climate, and 
all is then subjected to a heat of about 95 degrees Fahrenheit. When 
sufficiently heated it is run into or conveyed to a suitable churn, where 
milk or cream, or both, are added, together with dissolved sugar and 
sufficient coloring-matter familiar to dairymen or those skilled in such 
arts. After the churning operation, which should last about thirty 
minutes, it is run off into a box containing ice or ice- water, or other 
suitable refrigerant, which causes the entire mass to solidify almost in- 
stantly, and when reduced to this solid condition it is conveyed to 
tables prepared for the purpose, whereon it is salted to suit the taste, 
where it is allowed to remain from twelve to twenty-four hours. It is 
then passed through rollers for the purpose of uniformly mixing the 
salt. The article is then ready to be packed in any desirable shape. 

The result of the above process is the production of a uniform 
article in every respect resembling the finest quality of butter, which 
[Sen. Doc. No. 24.] 46 



362 [Senate 

"will not become rancid or crumble or break down in warm or cold 
weather. 

I am aware that crude fat has been treated at a temperature of 140 
to 145 degrees Fahrenheit in contact with common salt, saltpetre, 
borax, and boracic and salicylic acids, withdrawing the separated fat 
and incorporating tlierewith a second and smaller charge of the above 
chemicals, with the addition of boracic acid; and I am also aware that 
fat has been separated from the stearine and from the oleine by sub- 
jecting it successively to the action of solutions of sugar of lead, 
alum, bicarbonate of potash, and nitrate of soda, and to mechanical 
pressure; and I am also aware that it is not new to purify and bleach 
tallow, lard and other fatty matter by subjecting the same in succes- 
sion to the action of sulphuric acid, alum, and atmospheric air, 
whether the air be or be not charged with vapor of salt." 

Manufacture of Artificial Butter. 

[Specification forming part of Letters-Patent No. 263,042, dated August 22, 1882.] 

"I have discovered tliat by the use of the more infusible part of veg- 
etable oils extracted from said vegetable oils by subjecting them to 
pressure at a temperature sufficient to allow the more fusible portions 
to run otf, leaving the more infusible portions of the vegetable oils, 
composed mainly of vegetable stearine with some margarine, in the 
bags. It is this more infusible substance that I mix with the animal 
oleomargarine obtained by what is called the * Mege process,' or 
analogous processes. 

I mix my materials above described with animal oleomargarine be- 
fore the emulsionizing process with the milk, etc., takes place — in 
the Mege process — by melting it and mixing it into the animal oleo- 
margarine, also in the melted condition. I add from about ten to 
forty per cent of this material. A larger proportion may be used in 
winter than in summer. The advantages of this material are that it 
unites thoroughly with the animal oleomargarine and imparts to the 
whole compound a more butter-like texture than can be otherwise ob- 
tained. 

The vegetable stearine to be used can be obtained from any pure 
vegetable, seed, or nut oils by pressing them at a temperature as above 
set forth, or it may be obtained in the market at times as vegetable 
stearine. I prefer "that obtained from pressing cotton-seed oil, benne- 
oil, or mustard-seed oil. The vegetable oil may be purified or refined 
before pressure, or what I call the 'vegetable stearine,' may be puri- 
fied after being extracted from the vegetable oil." 

Artificial Cream. 

[Specification forming part of Letters-Patent No. 264,516, dated September 19, 1882.] 

"In carrying out our invention we take olive, lard, oleomargarine, or 
butter oils, or other animal or vegetable oils, of suitable quality, and 
with each pound of oil incorporate from two to three pounds of milk. 
In daily practice we prefer to take one part of oil and two parts of 
sweet skim-milk. The oil and milk are preferably heated in separate 



No. 34.] 363 

" vessels to from 112 degrees to 150 degrees Fahrenheit. When the 
proper temperature has been attained a stream is drawn from each 
vessel to a suitable emulsion or disintegrating-machine in which the 
mechanical incorporation or admixture of the oil and milk is effected. 
The machine which we have successfully employed for this purpose is 
described in Letters-Patent No. 238,091, granted to Wm. Cooley, Peb- 
ruar}"^ 22, 1881; but any other machine adapted to eifect a thorough 
disintegration and admixture of the milk and oil, so as to cause them 
to blend with each other in the formation of an artificial cream may 
be used, if desired. The heated milk and oil should be introduced to 
the machine simultaneously in suitable proportions, and for this pur- 
pose the stream of milk drawn from its separate vessel is preferably of 
about twice the volume of oil drawn from its vessel. 

By tlie mechanical admixture or mingling of the oil aad milk, every 
globule of oil is coated with the caseine contained in the milk, and as 
caseine is the heaviest constituent of the milk, the s])ecific gravity of 
the oil thus inclosed therein is practically increased, so that the emul- 
sion or artificial cream thus produced may be put into a large mass of 
milk without liability of the oil separating and rising to the surface, 
as would ordinarily be the result from a simple mixture of oil and 
milk. The oil globules, each separately inclosed in its sack of caseine, 
thus remain thoroughly incorporated in the artificial cream, of which 
they form a part, so that the entire mass of milk to which such arti- 
ficial cream is added may be treated with rennet, coagulated in the 
usual time without haste, and cheese made in the same manner as 
when made from milk by ordinary methods. 

This artificial cream differs from all other emulsions on account of 
its contained oil being so finely and evenly divided and so uniformly 
distributed throughout the milk in such fine particles or infinitestimal 
atoms that when the compound or ^ cream* is put into a thin fluid 
even it will not separate or rise to the surface quickly, as would be 
the case with ordinary emulsions. It is obvious that if the atoms or 
particles of oleaginous material were larger, and not so evenly dis- 
tributed, their buoyancy would be sufficient to cause them to separate 
and rise to the surface quickly. By reason of this minute subdivision 
of an oleaginous material, and its thorough blending with the caseine 
of the milk, which coats each globule of oil, we are therefore enabled 
to produce an artificial cream that can be treated and used in every 
respect the same as natural cream. 

It will therefore be seen that the artificial cream can be readily 
manufactured at one factory and then taken to cheese-factories in 
other places, not too remote, where it may be added to milk and made 
into cheese without any separation of the oil. 

We have also made butter from this artificial cream by making the 
cream one day, then setting it aside for twenty-four hours, or until it 
has become acid, the same as cream is ordinarily treated and then 
churning the artificial cream for butter. 

We have also taken the artificial cream and put it into a quantity 
of new milk, and then let the mixture ' set ' twenty-four to thirty-six 
hours, the real cream and the artificial cream coming to the surface 
of the milk together. We have then taken off all the cream thus pro- 



364 [Senate 

"duced and treated it exactly as if it bad all been real or natural cream 
— that is, we have kept it twenty-four hours, until it became acid, 
and then churned it, obtaining real fine butter that was very difficult 
to detect from the finest creamery products. 

We are aware that cheese has been made from skim-milk and oil 
mixed together; but not by first producing an artificial cream. Prac- 
tical success has not attended the putting of oil directly into the en- 
tire mass of milk and then trying to confine the oil by the action of 
something to coagulate the milk quickly, thereby attempting to catch 
the oil and hold it, so to speak, in the mass of milk. The results of 
such attempts show that much of the oil is released and cannot be 
worked into the cheese. 

We do not claim the manufacture of cheese from an admixture of 
milk and fat with rennet added, as that is covered by the patent to li. 
0. Freeman, No. 136,051, dated February 18, 1873. Neither do we 
claim butter made instantly from an admixture of milk and oil, as 
described in the patents of H. Mege, No. 146,012, reissued September 
24, 1878, No. 8,424, and G. Cosine, No. 173,5i)l, dated February 15, 
1876. Nor do we claim the addition of an oleaginous material — such 
as cream, melted butter or lard — to a curd prepared from buttermilk, 
as described in the patent to Wm. Cooley, No. 241,788, dated May 24, 
1881. We do believe, however, that we have invented an important 
and valuable substitute for cream as an article that can be used and 
treated as real cream ; and, further, that by the use of such artificial 
cream a great deal finer quality of cheese can be made with skim-milk 
than has heretofore been obtained ; and we also claim that by putting 
this artificial cream into new. milk and allowing both the real cream 
and the artificial to rise to the surface together, setting from twelve 
to thirty-six hours, and then treating the entire amount of cream so 
obtained as is usual in making butter, we get a product made up from 
one-half to three-fourths oil and the balance real butter, which pro- 
duct it is difficult to distinguish from the finest butter made entirely 
from pure cream ; and we can also produce a good, fair article of arti- 
ficial butter much better than real butter that is so often strong and 
frowy by making an artificial cream of one part oil and two or three 
parts milk, treating this cream the same as real cream — that is, keep- 
ing it until it is slightly acid and then churning it in any of the ordi- 
nary churns employed to make real butter ; or the artificial cream 
may be churned immediately, if desired. 

It will be understood that we do not limit ourselves to making an 
artificial cream from fat or oil and skim-milk, as an excellent article 
may be made from new milk and animal or vegetable oil ; and we 
have also made the artificial cream from buttermilk and oil ; but in 
this case the product is apt to have the flavor of the buttermilk." 

Manufacture of Artificial Butter or Oleomargarine. 

[Specification forming part of Letters-Patent No. 265,833, dated October 10, 1882. J 

" It is my object to avoid the use of vegetable oils and the like com- 
monly used for the purpose of preventing oleomargarine butter from 
becoming crumbly at low temperatures, and also to obtain a largef 



No. 24.] 365 

"yield from milk or cream of the creamy substance which should be 
mixed with oleomargarine oil to produce a good quality of artificial 
butter. The agent with which I treat both the milk and the oil is sal- 
soda deprived of its water, and the manner in which I proceed is as 
follows: I take ordinary sal-soda which I grind or pulverize into a fine 
powder, then spread out in a room, the temperature of which should 
be kept at about one hundred degrees Fahrenheit. At the end of 
about twenty-four hours the sal-soda will become white and the water 
contained in it will have evaporated. 

Preparation of the milk. — Of this prepared sal-soda I take about six 
ounces to a can of milk containing about ten gallons. The milk con- 
taining this proportion of the sal-soda should be kept for about twelve 
hours in a room of a temperature of sixty-two degrees Fahrenheit. 
The action of the prepared sal-soda will run the milk to about seventy 
degrees Fahrenheit. At the end of the twelve hours the milk will 
appear slightly thickened and will have a slightly salty taste. I then 
churn this product about five minutes, until it becomes foamy or 
cream-hke, taking care not to carry the operation so far as to allow 
any butter globules to appear. By this process of treating the milk I 
obtain a larger percentage out of the milk, and the creamy substance 
is perfectly sweet. The residue whey or buttermilk is drawn off slowly, 
leaving the creamy substance entirely free therefrom. 

Treatment of the oil. — T take of oleomargarine oil about two hun- 
dred pounds in a cold, liquid state. To this I add eight ounces of the 
prepared sal-soda, and agitate them thoroughly until the mass becomes 
mushy and of a whitish cream color. The soda is by this time tlior- 
oughly intermingled with the oil. I then melt the oil so prepared 
until it becomes a liquid. It will be perfectly clear and no sediment 
will be found remaining. I then run the oil thus prepared into the 
churn containing the prepared creamy substance above described and 
churn for about thirty minutes. I then add coloring, churn five min- 
utes longer, then remove the mass from the churn, place it on tables 
and salt. The product will be perfectly sweet and of the consistency 
of natural butter, and also having the same grain without that greasy 
and iieavy appearance usually to be seen in oleomargarine. 

My product will be light in weight and will yield a larger volume 
in bulk, owing to the action of the sal-soda, and also to the addition 
of the milk as prepared which would otherwise be lost in whey or but- 
termilk. 

Oleomargarine so prepared will keep sweet and retain the salt longer 
than ordinary artificial butter. Besides this the grauular formation 
of the oil is broken, and hence it avoids the crumbling which is a 
great detriment to oleomargarine in winter, and enables me to dis- 
pense with use of any substances — such as vegetable oils, etc. — com- 
monly used to prevent its crumbling." 

Compound for Culinary Use. 

[Specification forming part of Letters-Patent No. 264,545, dated September 19, 1882.] 

" In a suitable tank or vessel, preferably a steam-jacket kettle, I 
place eight parts of water and twelve parts of stearine obtained from 
animal fats or vegetable oils, and subject the same to a boiling heat 



366 [SEifATE 

" for about one hour. "While the mass is boiling I place therein, to each 
one hundred pounds of stearine, five pounds of fine salt and one-half 
a pound of powdered orris root. This boiling of the stearine in water 
serves to cleanse it of all impurities, while the orris root deodorizes it 
and imparts an agreeable flavor thereto. After boiling the mass the 
specified time the heat is withdrawn, and it is then allowed to stand 
for about half an hour, when the stearine is drawn off into a suitable 
tank or vessel, to be afterward used in the compound. I next place 
in a suitable tank or vessel, preferably a steam-jacket kettle, refined 
cotton-seed oil or an equivalent vegetable oil, and subject the same to 
a heat of 150 degrees to 190 degrees Fahrenheit, keeping it constantly 
agitated, and during this heating process I stir into the mass and 
thoroughly incorporate therewith powdered orris-root, in the propor- 
tion of one pound of orris-root to each one hundred pounds of oil. 
This heating process, which serves to deodorize and flavor the oil, is 
continued for about one hour, after which the heat is withdrawn and 
the oil allowed to stand until it is thoroughly settled and cooled. The 
oil thus treated is then drawn off into a suitable tank or vessel, pref- 
erably a steam-jacket kettle, and united or mixed with the aforesaid 
purified and deodorized stearine, in the proportion of seventy-five 
parts of oil to twenty-five parts of stearine, and the mass is then sub- 
jected to a heat of about 150 degrees Fahrenheit and kept constantly 
agitated for thirty to sixty minutes until the ingredients are thor- 
oughly united or commingled. The compound is then drawn off into 
smaller tanks or churns, and churned for about half an hour at a 
temperature of 90 degrees to 120 degrees Fahrenheit, and it is then 
drawn off into cans, pails, tubs, tierces, or other packages, and is then 
ready for the market. 

I have found that orris-root has a peculiar fitness, and is especially 
adapted for the purpose of deodorizing and flavoring the compound, 
as it possesses a much more delicate and agreeable flavor and odor and 
is more pleasant to the taste than any other substance heretofore used 
for flavoring compounds of this description, and consequently my im- 
proved compound is thereby rendered more appetizing and its market 
value proportionately enhanced." 

Artificial Butter and Method of Making the Same. 

[Specification forming part of Letters-Patent No. 266,580, dated October 24, 1882.] 

" The iugredients of my improved compound consist of hog's lard, 
fresh beef -suet, cream butter and glycerine, together with a due pro- 
portion of salt and water, and suitable coloring matter. These in- 
gredients enter into the compound in substantially the following pro- 
portions, viz. : Lard, fifty to sixty per cent ; butter, thirty to thirty- 
five per cent; beef suet, five to ten per cent; glycerine, one to two 
per cent ; salt and water together, five to ten per cent, and annotto or 
other coloring matter in due quantity to give the desired complexion 
to the product. 



No. 24.] 367 



Coloring Compound for Artificial Butter. 

[Specification forming part of Letters-Patent No. 266,41T, dated October 24, 1882.] 

"■ To about four hundred pounds of oleomargarine oil, when mixed 
with genuine butter and sour milk, or cream, sweet or sour, in the 
usual proportions, I add, after the usual churning, four pounds of the 
following mixture, after the same has been thoroughly mixed — that 
is to say : Fifty parts of sugar, finely powdered ; tlairty parts of glycer- 
ine, the purer the better. If the glycerine be not pure, then must take 
proportionately more. After the j)owdered sugar and the glycerine 
have been thoroughly mixed, add thereto twenty parts of anuotto 
color, and thoroughly mix it with the previous mixture of sugar and 
glycerine until the mass forms a homogeneous mass or paste-like body. 
The above proportions are proportions by weight. This mixture is 
put into the churn containing the previously churned oil and milk or 
cream, and also at the same time add about three pounds of oil of ben, 
and the churning is then continued about ten or fifteen minutes 
longer. The product is then treated as usual. 

The results of using my coloring compound are that, owing to the 
annotto having been thoroughly mixed with the dissolved sugar and 
glycerine, it has become completely mingled with them, coloring their 
entire mass. Therefore, when put into the churn, there being such a 
large body of coloring matter, every porlion of the contents of the 
churn is more completely brought into contact with the coloring mat- 
ter; also, the sugar adds a more perfect butter-like taste to the pro- 
duct, and the glycerine and oil of ben remove the tendency which these 
artificial butter-like bodies have to become flaky, brittle or granular, 
so that when spread with the knife it is hard and of a tallowy texture, 
instead of smooth like genuine butter." 

Substitute for Lard. 

[Specification forming part of Letters-Patent No. 266,778, dated October 31, 1882.] 

*' A new and useful article of manufacture, which we have named 
* Oleard,' of which the following is a clear, full and exact description. 

We take, say, about seventy parts of cotton-seed, or any suitable 
vegetable oil, prepared by emulsifying with about ten parts of wheaten 
or other wholesome farinaceous flour, the latter being first thoroughly 
cooked with about sixteen parts of water and four parts of salt. If 
any watery substance should remain after emulsion, it must be sepa- 
rated by freezing, as in an ordinary ice-cooler or in any convenient 
manner, and the oleard is then canned and ready for the market, and 
is a cheap and delicious substitute for lard." 

Substitute for Butter. 

[Specification forming part of Letters-Patent No. 266,777, dated October 31, 1882.] 

" Take of crude or refined cotton-seed oil, or any other suitable veg- 
etable oil (preferably the former), say, about twenty gallons, and heat 
it to 90 degrees Fahrenheit (more or less) by means of steam coils, 
and then add slowly about one gallon of caustic soda at about 40 



368 [Senate 

*' degrees barometer, while the whole is being violently agitated. With 
specially heavy oils it is not necessary sometimes to add more than 
half a gallon of the caustic soda to bring the oil to a light straw color. 
The mixture is then allowed to settle and tlie supernatant oil is sepa- 
rated by decantation. About seventy-five parts of the oil thus pre- 
pared is then emulsified with about twenty parts of corn starch, or any 
other wholesome farinaceous flour ; but we prefer the corn starch, the 
same having first been thoroughly cooked in salt and water of the 
strength of five parts of salt to twenty parts of water. Thorough in- 
corporation can be accomplished in a large mortar with heavy pestle, 
worked by any well known power. The coloring material should be 
added before working in the mortar. After having been thus pre- 
pared, the whole mass should be transferred to a suitable churn and 
churned in the usual manner. Then place it in a suitable vessel and 
work the " oil milk " thoroughly out of the mass and add the flavor- 
ing, preferably using sis drops of butyric ether to the gallon, and the 
mass becomes what we term •' butteroid " — a most excellent and 
wholesome vegetable substitute for butter." 

Manufacture of Artificial Butter. 

[Specification forming part of Letters-Patent No. 267,637, dated November 14, 1882.] 

"My invention consists in the improved process of combining, under 
peculiar conditions hereinafter described, certain old ingredients — 
to-wit, sweet cream, oleomargarine or oil derived from tallow, an oil 
derived from lard or hog fat, and an oil derived from butter, all of 
which oils are rendered without cooking from the stock used at the 
low temperature of about ninety degrees, with the aid of pressure as 
hereinafter described, and which are mixed with one or more vegeta- 
ble oils — such as the oil of sesame or benne, or oil of sunflower seed, 
or cotton seed, together with salt, ice and coloring matter — as, for 
instance, annotto or annottoine, as used in coloring butter. The pro- 
portions of these ingredients will be determined by the temperature 
of the season in which the article is made as hereinafter set forth. 

Before describing the mixing of the ingredients, however, and their 
treatment after mixing, I will proceed to specify the manner of ob- 
taining the ingredients or certain of them. 

To obtain the sweet cream I take fresh milk and allow it to stand 
until the animal heat is extracted, and then place it in a deep narrow 
vessel surrounded by water kept at a temperature of about forty de- 
grees or forty-five degrees Fahrenheit, and after leaving it in this ves- 
sel for a period of from six to ten hours, more or less, I draw away 
the milk while still sweet and leave the cream also sweet. 

To obtain oil of tallow I take the soft part — or what is known as 
the "caul" — from rough tallow or intestinal fat of the cow or beef 
and hash it very fine in a sausage-hasher or other suitable machine, 
and placing it in small quantities — of about five pounds — in cloths, 
subject it to heavy pressure in a room heated to about ninety degrees 
Fahrenheit, when the oil will flow without having resort to cooking. 

I obtain the oil of lard by taking leaf lard or the intestinal fat of 
hogs and treat it in the same way as I do the tallow. 

My object in rendering these oils by hashing and pressure is to avoid 



No. 24.] 369 

" cooking and the subjecting of them to cany greater heat than milk is 
subjected to in its elaboration within the cow. 

The oil of butter I obtain by subjecting butter to pressure in the 
same way that I do the oil of tallow, with the exception that I do not 
hash the material. 

The oil of lard is used to soften the lard of tallow while the oil of 
butter, together with the vegetable oils mentioned, is used to give tex- 
ture and a butter like appearance to the compound. I use annotto or 
annottoine to color the product and salt to give it flavor." 

Process of Treating Butter. 

[Specification forming part of Letters-Patent No. 327,636, dated October 6, 1885.J 

" To each gallon of milk used I add certain ingredients in about 
the proportions named, as follows: One gallon of milk, one teaspoon- 
ful of white wine rennet, one teaspoonful of sugar, one teaspoonful 
of salt, one-fourth teaspoonful bicarbonate of soda, five grains of 
bicarbonate potassium, ten grains of alum, four pounds of good but- 
ter. These ingredients, in about the proportions herein stated, are 
placed in a churn of any usual or desired construction and agitated in 
the usual manner, and the butter will be produced in much less time 
than usual, and all the solid matter withdrawn from the fluid leaving 
only a thin water as a residue." 

Improvement in Making Butter. 

[Specification forming part of Letters-Patent No. 68,639, dated September 10, 1867.] 

" I take one pint of warm new milk. If not warm from the cow 
warm it to about that degree. This measure of milk will weigh about 
one pound. To this are added, while warm, the yolks of two eggs 
which is then thoroughly beaten together until fully and evenly mixed. 
To this is now added one pound of good common butter. If the but- 
ter is hard soften it to the consistency of that just churned; put the 
whole into a churn, if the quantity being made is large, or if a small 
mass, as now under consideration, it may be beaten up in a bowl until 
the materials have become combined and solid which will take from 
ten to fifteen, minutes. At this time all the milk will have wholly 
disappeared and become incorporated with the butter, and which will 
now, in appearance, be like new made butter, possessing the same 
unadhesive character, so that it will come from the churn freely, leav- 
ing nothing behind as a residual product. The butter can now be 
salted and worked up into rolls or pats in the ordinary way." 

Process of Manufacturing Oleomargarine Butter. 

[Specification forming part of Letters-Patent No. 264,714, dated September 19, 1881.] 

" The feature that characterizes my invention, so far as concerns 
the preparation of the compound of milk or cream and oleomargarine, 
is that I preliminarily prepare the soured milk or cream by only half 
churning it, by which I mean churning until the liquid thickens, but 
stopping the churning operation before butter comes, then separating 
the whey or thin liquid from the thicker part, and then mixing the 
latter substance only with the oil. This substance, of course, is not 

[Sen. Doc. No. 24.] 47 



370 [Senate 

"curds, nor is it either sour milk or butter. It is a creamy substance 
resembling the beaten white of an egg, but of somewhat thicker con- 
sistency, and is so light that it floats upon the oil. I find that this 
substance amalgamates with the oil during the churning operation 
and seemingly becomes an integral part of it, for when the resulting 
product is heated the two do not separate, nor does the product have 
a spotted appearance. It also imparts a flavor of natural butter to the 
product, and does not become rancid. 

That my invention may be better understood, I will proceed to 
describe more in detail the manner in which I now prefer to practice it : 

I take the milk or cream, sour it, and after souring it cool it with 
ice. This lowers its temperature and causes a distinct separation of 
the fatty portion from the residue or whey. I then place the milk or 
cream in a churn and churn for about five minutes, until it gets thick, 
but is nevertheless free from butter particles or globules. It is essen- 
tial that the churning operation should cease before reaching the latter 
point. The whey or thin liquid is then drawn off, leaving, a thick 
product — neither sour milk nor butter — having the characteristics 
above set forth. The oleomargarine, suitably prepared and heated — 
usually to about 95 degrees Fahrenheit — is then run into the churn 
in proper quantity, the churn remaining at rest until the oil is all in. 

The milk or cream product rises and floats on the surface of the oil. 
I then churn for about forty minutes, and then, after adding flavoring 
and coloring matter, if desired and working it into the product, remove 
the latter from the churn, after which I salt, work and pack it in the 
usual way. 

I have found that the quality of the butter-like product can be still 
further improved by preliminarily treating the oleomargarine in the 
following way : I place the oil in a suitable tank or vessel, and there, 
by means of suitable stirring or agitating mechanism, stir and work 
it until it appears of a fine consistency, like butter, smooth and uni- 
form. I prefer to conduct this operation in the jacketed tank in which 
the oil is subsequently heated ; but during the operation of agitating 
the oil the tank should be without heat and the oleomargarine should 
be cold, and if taken into the tank as it comes from the press the 
stirring operation should continue until it cools and obtains the con- 
sistence above referred to. 

• The agitator in the tank may be of any suitable construction, and 
should run at a comparatively slow rate of speed — say from twenty to 
twenty-five revolutions per minute. The agitator which I in practice 
employ consists of a rotating wooden cage or cylinder surrounding a 
shaft from which project paddles, the cylinder and shaft revolving in 
opposite directions, I obtain in this way a more perfect admixture 
and amalgamation of the component parts of the oil and break up the 
globular formations which are always observable when ordinary oleo- 
margarine becomes mushy or hard. Oil after being thus treated will 
not when subjected to cold become as hard as the same oil previous to 
agitation, and when taken in the mouth it, like butter, dissolves slowly 
and leaves no globules. The untreated oil, on the contrary, under 
like conditions, breaks up in the mouth into globules of fat. The 
oil, when thus treated, becomes opaque — usually of a light yellow 
color — and perceptibly swells or increases in bulk and resembles but- 
ter of the same consistency in smoothness and uniformity." 



No. 24.] 371 

We now come to the all important aspect of the subject — is artifi- 
cial butter a wholesome article of food ? We answer it in the negative 
on the following grounds : 

First. On account of its indigestibility. 

Second. On account of its insolubility when made from animal fats. 

Third. On account of its liability to carry germs of disease into 
the human system. 

Fourth, On account of the probability of its containing, when made 
under certain patents, unhealthy ingredients. 

Before entering upon the argument, we wish to state that we have 
investigated the claim made by the " oleo" makers that the '' weight 
of the testimony of the medical profession was in favor of its being 
healthy." This, no doubt, was true a few years ago, but we have 
made it a point of inquiry for nearly two years past, and find that this 
opinion of the pliysicians was based, not as a general thing upon in- 
vestigation, but upon the sanction given to the stuff by such eminent 
chemists as Profs. 0. F. Chandler, R. Ogden Doremus, etc. The 
opinion was also based upon Mege's product, which must be admitted 
to be less deleterious to health than most if not all the others. Then, 
too, these spurious articles were sold so surreptitiously, until those 
whose personal interests were incidentally affected stirred up the 
Legislature to investigate, that but little or no attention was given to 
the subject, and consequently but little known about it. But now, 
sinceattention has been so forcibly called to it by the agitation of the 
Dairy Commissioner in his endeavor to execute the laws prohibiting 
its manufacture and sale, no difficulty will attend the finding of plenty 
of eminent physicians who will declare that it may be a very un- 
healthy article of food. We wish also to state here that the physiology, 
like the chemistry, of fats, until recently has been studied as a whole, 
and consequently but little was known of their individual properties. 

We read in "Wanklyn's Milk Analysis," published in 1874, that 
''with regard to the question of admixture of foreign fats with miJk- 
fat we are unable, in the present condition of our knowledge to deal 
with that part of the problem." We now have no less than four 
reliable chemical methods for distinguishing butter-fat from other fats. 
Experimental physiologists are now entering this unexplored field and 
important discoveries may be confidently expected. 

In order to give an appreciable understanding of the indigestibility 
of artificial butter we must briefly describe the digestive processes. 
The great variety of foods taken by man is derived from the mineral 
and organic kingdoms. From the mineral comes water, salts, etc., 
with which we have no concern at present. The organic foods are 
the products of living organized bodies and divided into two great 
classes, viz. : First, Protein principles, also called albuminoid and 
nitrogenized principles. These are chemically composed of oxygen, 
hydrogen, carbon and nitrogen. The latter element chemically dis- 
tinguishes them from the second class, the hydro-carbons, which are 
composed of oxygen, hydrogen and carbon. In sugar, starch and some 
other substances belonging to this class the oxygen and hydrogen exist 
in proper proportions to form water which has given rise to a subdi- 
vision of the hydro-carbons into hydro-carbons and carbo-hydrates. 
Fats and oils belong to the hydro-carbons. 



373 [Senate 

When food is taken into tlie month, its presence stimnhites throngh 
the nervous arrangement, tlie salivary glands to produce a copious 
flow of saliva, which during mastication is (or ought to be) thoroughly 
mixed with the food. Aside from a slight conversion of starch into 
sugar, the act of mastication is purely mechanical — the food is 
broken up, lubricated and gathered into proper form to be swallowed. 
The temperature in the mouth is 100 degrees Fahrenheit, and of 
course, any free fat whose melting point is at or below this tempera- 
ture, will liquefy. The chemical reaction of saliva is alkaline. 

When the food reaches the stomach, its presence, as in the mouth, 
acts as a stimulus and causes an increased secretion, which had already 
begun Avhen the food was taken into the mouth, of the acid fluid 
called gastric juice. 

The muscular construction of the stomach keeps the food in con- 
stant motion so that it is thoroughly mixed with the gastric juice. 
When the bolus of food mixed with saliva comes in contact with the 
acid gastric juice the conversion of starch into sugar ceases ; the pro- 
teids are broken up and dissolved ; the proteid cell-walls of the adipose 
tissue are dissolved, which sets the fat-drops free ; and the free fats 
which Uquefii at or below 100 degrees, or perhaps 101 degrees Fahren- 
heit, which is the highest temperature in the stomach, are melted and 
to some extent, emulsified and split up into fatty-acid and glyceryl. 
The acidity of the gastric juice is essential to its activity. 

As the food is dissolved or digested (it is now called chyme), it is 
mostly carried into the intestines by the muscular action of th*e 
stomach where it is met by three other digestive fluids ; the bile, 
pancreatic juice and intestinal juice, which are all alkaline in reaction. 
When the chyme leaves the stomach it is, under normal conditions, 
acid ; but as it is mixed with these alkaline fluids its acidity is neu- 
tralized and its reaction becomes alkaline. 

In the intestine the conversion of starch into sugar takes place with 
great rapidity and the proteids or peptones, as they are called after 
being acted upon by the pepsine of the gastric juice, are still further 
broken up. The pancreatic juice, so far as is known, is the chief 
agent in bringing about these changes. The bile does nothing more 
than to aid in neutralizing the acidity and thus prepare them for the 
action of the pancreatic juice. But with fat it becomes an important 
factor. Its salts unite with any free fatty acid and form soaps. It 
also dissolves soaps which, as we shall see hereafter, materially aid the 
pancreatic fluid in its action upon fats. Bile also has some emulsify- 
ing power on fats. A soap is a fat acid united with a base, as soda, 
potash, etc. 

The pancreatic juice has a powerful emulsifying effect upon fats; 
that is, divides them into very minute particles. It also has the 
power, to some extent, of breaking them up into their fatty acid and 
glycerine ; and if an alkali is present the fatty acid unites with it to 
lorm soap. 

As we have already stated, bile has a slight emulsionizing and sol- 
vent effect upon fat, but the fact which is known to be the most im- 
portant in its relation to the digestion of fat is, that it unites with 
the free fatty acids which are present in the chyme and forms soaps. 
It also dissolves soaps that may have been formed before reaching it ; 



No. 24.] 373 

and the presence of soluble soaps are known to aid the emulsion of 
fats. 

Foster* says in reference to this : "Thus a rancid fat, i. e., a fat 
containing a certain amout of free fatty acid, forms an emulsion with 
an alkaline fluid more readily than does a neutral fat. A drop of 
rancid oil let fall on the surface of an alkaline fluid, such as a solution 
of sodium carbonate of suitable strength, rapidly forms a broad ring 
of emulsion and that even without the least agitation. As saponifi- 
cation takes place at the junction of the oil and alkaline fluid, cur- 
rents are set up, by whicli globules of oil are detached from the main 
drop aud driven out in a centrifugal direction. The intensity of the 
currents and the consequent amount of emulsion depend on the con- 
centration of the alkalme medium and on the solubility of the soaps 
which are formed ; hence some fats, such as cod-liver oil, are much 
more easily emulsionized in this way than others. Now, the bile and 
pancreatic juice supply just such conditions as the above for emul- 
sionizing fats ; they both together afford an alkaline medium. The 
pancreatic juice gives rise to an adequate amount of free fatty acid, 
and the bile in addition brings into solution the soaps as they are 
formed. So that we may speak of the emulsion of fats in the small 
intestine as being carried on by the bile and pancreatic juice acting 
in conjunction, and as a matter of fact the bile and pancreatic juice do 
largely emulsify the contents of the small intestine, so that the gray- 
ish turbid chyme is changed into a creamy looking fluid, which has 
been sometimes called chyle." 

Now, we believe that butter fat is especially fitted to supply these 
conditions. Butter, as is well known, readily becomes rancid and no 
doubt butter contains some free acid very shortly after being made, 
but we will consider a perfectly fresh specimen. According to Lang, 
the first step in the decomposition of butter is a conversion of lactic 
acid into butyric. The second is the breaking up of butyrine into 
butyric acid and glycerine, the butyrine furnishing by far the most 
free acid, about seven per cent.f Thus we see that the first fat in 
the mixture of butter to break up outside of the body is butyrine, and 
doubtless this is the case inside. 

J. Bell, J asserts that when a solution of alcohol and an alkali is 
used in insufficient quantity to saponify all the butter fat treated, the 
alkaline base unites with the soluble fatty acids and what is left unde- 
composed are the fats containing the insoluble fatty acids. He also 
illustrates this by relating an actual experiment. This strongly cor- 
roborates the supposition that it is the butyrine that is first broken 
up in the stomach and intestines. 

We have seen in the process of stomach digestion that some fat was 
emulsionized and broken up into its acid and glycerine constituents. 
So we have butyric acid set free in the stomach to unite with a base 
from some of the weaker salts, as the carbonates, for instance, to form 
a very soluble soap which is dissolved by the bile as soon as it comes 
in contact with it, and thus furnishing, even a fresh butter, the most 
favorable conditions for starting the action of the pancreatic juice 

* Foster's Physiology, by Reichert, 1885, p. 357. 

tBlyth, p. ^05. 

t Analy. and Adult, of Foods, 1883, p. 45. 



374 [Senate 

upon fats. Indeed Roberts* claims that a small admixture of a free 
fatty acid in the chyme together with the agitation produced by the 
movements of the intestines is sufficient to emulsify fats without the 
aid of pancreatic juice. 

Eouthf also declares the same. None of the other animal fats con- 
tain butyrine. 

The large proportion of butyrine in butter and its non-occurrence 
in any of the other animal fats together with the volatility of its acid, 
has long impressed us with the belief that it had some important 
office to perform in the digestive process. Under this belief we began 
a series of experiments upon the artificial digestion of different fats. 
Our digestive fluid was composed of five grains of Fairchild Bros, 
and Foster's "Extractum pancreatis," five grains of bicarbonate of 
soda dissolved in ten c. c. of distilled water. After the solution was 
complete we added half a dram of melted fat. 

The whole was well agitated in a test tube and placed in an oven at 
a temperature of from 100 to 101 degrees Fahrenheit. The fats ex- 
perimented on were cod-liver oil, butter, oleomargarine butter, the 
commercial oleomargarine oil, lard oil, benne oil, cotton-seed oil, lard, 
and mutton and beef suet. The cod-liver oil was bought from a relia- 
ble drug store. 

Both fi'esh and stale butter was used, and was such as we had made 
ourselves seeing the milk from which it was made drawn from the 
cow, or such as we had analyzed ourselves and found to be pure, cow's 
butter. Fresh and stale " oleo " was used and was also either made by 
ourselves under the " Nathan" patent, which "oleo" contained some free 
acid, or was that which we had analyzed. The oils were all obtained 
from "oleo" makers or dealers in New York city. Both the pure washed 
dry fats of the butters and " oleos " and the natural products were com- 
pared as will be described directly. The contents of the test tubes 
were examined under a microscope at intervals of one, two, three, four, 
six, twelve, sixteen and twenty hours. 

The cod-liver oil nearly always showed the finest emulsion. 

Next, and the difference was often just perceptible came genuine 
butter. See Plate I. " Oleo " and lard oil came next, there being fre- 
quently no appreciable difference between them, but between the but- 
ter and the '' oleo " there was a marked difference at the end of each 
period. 

Fig. 4, Plate I, and Fig. 1, Plate II, shows the difference between 
"oleo "and genuine butter after being acted upon by the digestive 
fluid for one hour. It will be noticed that there is no emulsion at all 
of the "oleo" while the butter is well advanced. 

Fig. 5, Plate I, and Fig. 2, Plate II, shows the same at the end of 
four hours. It is seen that the " oleo " is not nearly as much emul- 
sified as the butter was at the end of one hour. 

Fig. 6, Plate I, and Fig. 3, Plate II, presents the same at the end 
of twelve hours, which shows that the " oleo " is but a trifle, if at all, 
further emulsionized than the butter was at the end of the four 
hours. 



* Indigest. and Biliousness, Fothergill, page 53. 
+ Routh, On Infant Feeding, page 131, 3d ed. 




ARTIFICIAL DIGESTKJN 



CO 



• 




\.t the end of 1 Hour. X 250. 



the end of 1 Hour. X 250. 





FIG. '-; COD LIVER OIL. 
At the gnd of 4 Hours. X iSO. 



FIG. 5 BUTTER. 
At the end of 4 HourB, X 250. 









FIG. i COD LIVER OIL. 
At the end of 12 Hourn x 250. 



G. d BUTTER. 
At the end of li Hourn. x 250. 



ARTOTYPE E BIERSTADT, N Y. 



ARTIFICIAL DIGESTION. 




ymiafoaaraatU^. 






«,-!.' ■ .!. 





FIG. 1 OLEOMARGARINL. 
At the end of 1 Hour. X 25C, 



/^^ 



« 



Plate 





t.' 









1^ 



FIG. 4 BEEF SUET. 
At the end of 1 Hour. X 250. 



mtf^h 



»• ^ .•'"'1 ■■- 






«.. -.;*»•• < 






FlG.i OLEOMARGARINE. 
At the end of 4 Hours. X '250. 






Ca>-: 



.•«i 

y 



FIG - BEEF SUET. 
At the end of 4 Hours. X 250. 












FIG. 3 OLE0MAHi_.AHiNf.. 
At the end of i~ Hours. X ' 




.■*?TH' -^i^ 







ARTIFICIAL DIGESTION. 




Plate 111 




At the end of 1 Hour. X 250 



FIG. 4 MUTTON SUET. 
At the end of 1 Hour. X 250. 




■XT-]'^ " 




FIG. 2 I.ARD OIL. 
At the end of 4 Hours. X 250. 




FIG. 5 MUTTON SUET. 
At the end of 4 Hours. X 250. 




i 



m 




At the end of 12 Hours. X 260. 



FIG. e MUTTON SUET. 
At the end of 12 Hoars. X 250 



ARTIFICIAL DIGESTION. 




FIG 1 COTTON SEED OIL. 
At the end of 1 Hour X 2-50. 




FIG. 2 COTTON SEED OIL 
At tne eD'i of 4 Hours. X 2-50 



Plate IV 




^i^l 



,m^^ 



FIG. 4 SESAWE OIL 
At tha end of 1 Hour. X 250. 



r^ 



4 



\ 



FIG.S SESAMt OIL. 
it the end of 4 Houre. X 260 





lig;;if'in"¥1iTflin1Bi>r'il 

FIG. 3 COTTON SEED OIL. 
At the end of 12 Hours. X ESO. 




SAME OIL 
Hours. X 260. 



No. 24.) 376 . , 

It will be further noticed that the globules of butter are finer, more 
uniform, containing very few large globules, and what is particularly 
conspicuous is the clearness and distinctness of the butter globules. 
They are well defined, sleek-looking and have a clean-cut outline 
which strongly intimates that they would go through an animal mem- 
brane — which they are required to do as will be seen later on — than 
oleo, which has a rough, course, ill-defined appearance. This holds 
true until the whole is saponified. The best results were obtained 
after exposing the fats to the digestive fluids for five or six hours at a 
temperature of one hundred degrees Fahrenheit, then allowing the 
whole to stand over night at a temperature of about sixty degrees 
Fahrenheit, and in the morning adding an equal bulk of warm water. 
The butter then presents under the microscope a most perfect emul- 
sion. The globules are all very minute, grading ofi" into almost im- 
perceptible granules. 

By examining the corresponding figures on the different plates, th^ 
comparative digestibility of the various fats and oils used in making 
artificial butter may be seen. 

That butyric acid does have some important role to play in the ali- 
mentary canal is evident from the fact that sugar undergoes butyric 
fermentation in the small intestines. Yeo* says in reference to this: 
'' Some of the sugar in the intestines, moreover, undergoes fermenta- 
tion by which it is converted into lactic and butyric acids. How 
much of the sugar is absorbed as lactic and butyric acid has not been 
determined, but the amount of sugar found in the portal vessels or 
lacteals does not at all correspond with the amount that disappears 
from the cavity of the intestines." 

Fosterf says: "This suggests the possibility of the sugar of the 
intestinal contents undergoing the butyric acid fermentation (during 
which, as is well known, carbonic anhydride and hydrogen are 
evolved), and thus, so to speak, put on its way to become fat; * * * 
moreover it is probable that by other fermentative changes a considera- 
ble quantity of sugar is converted into lactic acid, since this acid is 
found in increasing quantities as the food descends the intestines." 

No doubt the lactic acid is converted into butyric acid which in 
turn is converted into soluble soaps and which may perform, and we 
believe do perform, important offices. As will be seen further on, fat 
is often covered with soap when absorbed and soaps are found in the 
chyle as well as some fatty acids. Furthermore it is shown that fats 
undergo still further emulsion after being absorbed while passing 
through the lacteals to enter the general circulation. Now, these 
soaps may be and very likely are the chief agents in accomplishing 
this. One of the arguments always advanced by the advocates of 
artificial butter is that it possesses better keeping qualities and does 
not become rancid and is therefore more wholesome than rancid but- 
ter. Now, it is true that it does not set free butyric acid (as it con- 
tains no butyrine), which gives the rancidity to butter, but as it con- 
tains some cellular tissue (in our specimen considerable), it undergoes 
a different decomposition which is liable to develop the septic material 
peculiar to dead animal matter and which is often very poisonons to 

* Teo's Phy«oloo;v, 1884, p. 201. 
+ Foster's i'bysiolbgy, 1885, p. 360. 



' 376 [Senate 

human beings. On the other hand rancid butter is probably more 
readily digested than fresh and is not poisonous, the repugnance to 
it being simply one of taste as will be seen from the following taken 
from Roberts by Pothergill:* *'The different behavior of two speci- 
mens of the same oil, one perfectly neutral and the other containing a 
little free fatty acid, is exceedingly striking. I have here before me 
two specimens of cod-liver oil, one of them is a fine and pure pale oil, 
such as is usually dispensed by the better class of chemists; the other 
is the brown oil sent out under the name of DeJongh. I put a few 
drops of each of those into two beakers and pour on them some of 
this solution, which contains two per cent of bi-carbonate of soda. 
The pale oil, you see, is not in the least emulsified; it rises to the 
top of the water in large clear globules ; the brown oil, on the con- 
trary, yields at once a milky emulsion. The pale oil is a neutral oil, 
jyid yields no acid to water when agitated with it — in other words it 
is quite free from rancidity; but the brown oil when treated in the 
same way causes the water with which it is shaken, to redden litmus 
paper. ' (When the inhabitant of Arctic regions prefers his fat rancid, 
probably he is only following out what experience has taught him is 
good in his liberal consumption of fat)'. The bearing of these observa- 
tions on the digestion of fat is plain. When the contents of the 
stomach pass the pylorus they encounter the bile and pancreatic juice, 
which are alkaline, from the presence in them of carbonate of soda 
so that the fatty ingredients of the chyme, if they only contain a 
small admixture of free fatty acids, are at once placed under favor- 
able circumstances for the production of an emulsion without the 
help of any soluble ferment, the mere agitation of the contents of the 
bowels by the peristaltic action being sufficient for the purpose." 
(Roberts.) 

" Possibly some fats containing a large proportion of oleine emul- 
sionize more readily than others. But the whole subject is in its in- 
fancy so far as our acquaintance with it is concerned." 

Cod-liver oil contains about one and four-tenths per cent of volatile 
fatty acid, some of which is butyric acid. This, together with its 
fluidity, accounts for its easy digestion and absorption. 

The following is what some of the standard authors say about the 
digestibility of butter and other fats : 

" Likef other fats and oils it (lard) is difficult of digestion, and 
therefore is sometimes used as a laxative for children and for its pro- 
tective power in diarrhoea, dysentery, etc. * * * It has been pro- 
posed as a substitute for cod-liver oil in the treatment of phthisis 
(consumption), but its indigestible nature unfits it for this purpose." 

''Apart,J however, from the deficiency in flavor it is doubtful 
whether ' butterine ' (artificial butter) can be said to fully supply the 
place of butter as an article of diet. When the highly complex and 
peculiar character of the constitution of butter is considered, and that 
it is the fat derived from or natural to milk which for a time at least 
is the principle food of the young, it is probable that butter performs 
some more specific office in the system than ordinary fats." 

*Indigestion and Biliousness, 18S1, p. 53. 

t National Dispensatory, 1874, page 102. 

X Bell's Analy. and Adults, of Foods, 1883, page 62. 



No. 24.J 377 

**As* before stated, fats consist of a fatty acid and oxide of lipyl. 
In the adult it is the pancreas which effects this separation into these 
approximate constituents. We all know that if this change does not 
occur the fat passes off unchanged by the bowels ; and, as Bernard has 
shown, the expulsion of fat is one of the surest indications of diseased 
pancreas. In the infant, judging from the want of development of 
the salivary glands, the pancreas probably does not suJGfice to the com- 
plete performance of this function. 

" /^ is here that we rernarh one of those wonderful adaptations of 
nature. First, in lutter we have excess of a free fatty acid ; therefore 
rendering the assimilation of it possible without the assistance of the 
pancreas." * * * 

"Another way in which this emulsion of fat can be accomplished is 
by giving the patient, not fats, properly so called, but the fatty acids 
of which they are composed, and which are very readily absorbed into 
the system. The good effects of cod-liver oil are probably in some 
measure due to the excess of fatty acids present. So also, those of 
butter, it is indeed a matter of popular observation, that many children 
grow fat upon bread and butter. They appear to thrive on it when 
other mea7is fail. This good effect cannot be due simply to the bread, 
for reasons before stated (see page 176 same book) but to the free acid 
which is also in excess i7i butter.'^ 

" Itf (butter) is the best known of all this class of substances (fats) 
but it is eaten in very different quantities ; from the large cup full be- 
fore breakfast, as drank by the Bedouins near the Red Sea and the 
Persian Gulf, to the scarcely perceptible layer on the bread eaten by 
the needle women of London, and the supply is limited by pecuniary 
means rather than desire. It is also the form of separated fat which 
is less frequently disliked by consumptive people and invalids generally, 
as was shown by me in an inquiry into the state of 1,000 patients at 
the Hospital for Consumption, Brompton." 

In answer to a letter of ours, Prof. Stelle, of Philadelphia, says : 
" If you care for my personal opinion it is that fresh butter and fresh 
olive oil are the most digestible of fatty bodies; next to them comes 
lard and finally tallow," 

Finally, it is a matter of common observation among physicians that 
natural butter is taken by invalids, especially consumptives, when 
other fats, even cod liver oil, cannot be tolerated. 

It is important to know that the approvalj given to Mege's oleo- 
margarine as an article of food by the council of health of Paris, in 
1872, on the strength of the favorable report made by M. Felix Baudot 
(an abstract of which is given on page 30 of this report) was morally, 
at least, withdrawn in consequence of a report of an investigation 
made by a commission of the Academy of Medicine for the Prefect of 
the Seine, disapproving of the article for use except to a limited extent 
in cooking, on the ground of its comparative indigestibility. It was 
never allowed to be sold in the public markets of Paris except under 
its oion name. Its sale is now prohibited in the public markets. 

* Routh on Infant Feeding, Sd ed., ISTQ, page 130. 
+ Smith's Foods, 3d ed., page 128. 

X Wagner Jahr. 1880, p. 711 ; Dingl. Polyt. Jour., vol. 237, p. 478; Revue de Medicine, 
1880. 

[Sen. Doc. No. 24.] 48 



378 [Senate 

The insolubility of those artiQcial butters made from animal fats is 
another potent quality for rendering them indigestible. In man the 
digestive process is carried on with greater rapidity than in any of the 
lower animals; and the gastric juice acts upon food from the outside 
toward the centre; that is, it does not soak the material and exert its 
solvent action upon the whole of it at the same time; consequently 
the greater amount of surface of food directly exposed, the more rapid 
its digestion. It is for this reason that it is so necessary for man to 
carry out the process of mastication thoroughly. It is for this reason 
also that some people experience distress after eating eggs boiled just 
hard, but none after eating them soft-boiled or after being boiled for 
some time when they become " mealy." The difference in the diges- 
tion of an egg is again felt when eaten raw without beating and when 
it is beaten. The beating mixes the albumen with the air rendering 
it porous. 

The artificial butters made from animal fats, although the oleine 
and palmitine are separated as much as possible by pressure, will not 
liquefy at the stomach temperature as is demonstrated by the follow- 
ing experiments: We placed in an oven kept at a temperature of from 
one hundred to one hundred and four degrees Fahrenheit, four beakers 
containing respectively pure butter, oleomargarine butter, oleomarga- 
rine oil (commtrcial) and lard oil, about twenty drams of each and 
which were all of 'the temperature of about sixty degrees Fahrenheit 
when taken. At the expiration of thirty-five minutes and the tem- 
perature at one hundred degrees Fahrenheit, the butter presented a 
clear, limpid appearance, but tlie others remained solid being but very 
little affected ; and at the end of five hours, the temperature being 
from one hundred and one to one hundred and four degrees Fahren- 
heit, they were in a semi-solid condition. The oleomargarine oil being 
most softened, the oleo butter next and the lard the least softened. 

These insoluble fats then must interfere with digestion in two ways; 
first, by not being acted upon themselves by the gastric juice; and 
second, by being thoroughly mixed with the other foods in the mouth 
they form an impervious covering to them, thereby preventing the 
gastric juice from coming in direct contact with them. 

Eandolph* says that " a further reason that the fats, especially 
when cooked with other foods, are frequently found to be unwhole- 
some, is that in the process of cooking, they so surround and saturate 
the tissues of the substance with which they are combined, that it is 
rendered nearly inaccesible to the action of the saliva and gastric 
juice and at times digestion is in so far delayed that the fried sub- 
stance docs not become entirely freed from this more or less imper- 
vious coating of fat until subjected to the action of the pancreatic 
juice." 

This retards digestion and prevents that increased flow of gastric 
juice which follows the absorption in the stomach of the first portion 
of food digested as is shown to be the case by Heidenhainsf experi- 
ment, and also deprives the proteids of that aid in their digestion 
which fats are declared to render. 

* Carbohydrates and Fatty Poods, by N. A. Randolph, M. D., Therapeutic Gazette, vol, 
IX, p. 732. 

+ Foster's Physiology, p. 233. 



No. 24.] 379 

''In* experimenting with gastric festula3 on different dogs, for ex- 
ample, we have found in one instance, like Dr. Beaumont, that the 
gastric juice was always entirely absent in the intervals of digestion ; 
the mucous membrane then presenting invariably either a neutral or 
slightly alkaline reaction. In this animal, which was a perfectly 
healthy one, the secretion could not be excited by any artificial means, 
such as glass rods, metallic catheters, and the like ; but only by the 
natural stimulus of ingested food. Tough and indigestible pieces of 
tendon introduced through the fistula, were expelled again in a few 
minutes, one after the other, without exciting the flow of a single 
drop of acid fluid; while pieces of fresh meat introduced in the same 
way produced at once an abundant supply." 

After food has been changed by the act of digestion it is required 
to enter the current of blood before it can fulfill its ofiice of nourish- 
ing the body. In order to do this it must pass through the walls of 
the alimentary canal, which passage constitutes the process of ''ab- 
sorption." 

While absorption may take place through any part of the body con- 
taining blood and lymph vessels, and not covered with a hard thick- 
ened cuticle like the palms of the hand and soles of the feet, yet the 
locality especially adapted to it is the upper part of the small intestine. 
Here the lining membrane is thrown into numerous folds in order to 
increase the amount of surface and covered with myriads of minute 
projections resembling the pile of velvet which are technically called 
villi. Each little villus constitutes an absorbent gland. Its surface 
is covered with columnar epithelial cells containing protoplasm and 
also little rod-like projections extending from their free extremities. 

These cells rest upon a basement membrane which contains muscu- 
lar tissue so arranged as to aid in carrying along the solid particles of 
food on their passage to the lacteals and blood-vessels. 

This membrane encloses a framework of connective tissue in which 
are contained the blood-vessels and lacteals. The blood-vessels are 
arranged in the form of lattice-work around the lacteals which latter 
contain no perceptible openings. Now, fat is the only element of 
food that is absorbed in the form of solid particles, at least to any ex- 
tent, and therefore, would seem to be the most difficult of absorption. 
This absorption of solid particles of fat has, indeed, always been 
a puzzle to physiologists. The peptones and sugar are almost 
wholly liquefied and cannot be recognized by the microscope after 
entering the lacteals, but fat is seen after reaching the lacteals in 
a very minute state of division. On the principle of osmosis, it is 
easy to understand how liquid foods are absorbed. Some physiolo- 
gists believe that the epithelium covering the villus is prolongated, 
so to speak, into the central lacteal vesicle and that the fat granules 
pass not through, but between the epithelial cells along this pro- 
longation of protoplasm and so reach the lacteal. Others believe 
that they pass through the cell by being taken up by the protoplasm 
in the manner in which an amoeba takes its food, and passed on to the 
lacteals by this protoplasmic agent, being aided by contraction of the 
muscular element in the villus. The latter theory is the most satis- 
factory, and probably the most modern. It is also believed that the 

*Dalton's Human Physiology, 1875, p. 162. 



380 [Senate 

layer of rods or pores projecting from the free surface of the epithe- 
lium ha3 to do with the absorption of fats. Whichever theory is cor- 
rect it seems plain to us that the finer the particles of fat the more 
readily will they be absorbed. Moreover it is well known that an 
animal membrane moistened with water will not allow the passage of 
emulsionized fat but when moistened with bile fat passes through it. 
From this fact it is quite probable that the soaps formed as previously 
described perform important work in connection with the absorption 
of fat. 

Yeo* says in reference to this : " It has therefore been suggested 
that the epithelial cells of the mucous membrane are more or less 
moistened with bile, and the particles of fat in the emulsion are also 
coated with a film of bile or soap. Thus they are enabled to pass into 
the epithelial cells, in which they can be detected during digestion. 
The bile or soapy coating of the fat particles may no doubt aid in their 
transit through the various obstacles on tiieir way to the lacteal radi- 
cles." 

I know of but few actual experiments upon human beings as to the 
comparative absorptivity of butter and, other fats, but it is fair to 
assume from the foregoing circumstances that butter is much more 
readily absorbed than its sham congeners. Rubnerf ascertained that 
butter was much more readily absorbed than ham fat. Randolph says 
that cod-liver oil is absorbed with the greatest ease and to a greater 
degree than any of the other fats, and that on the other hand, the 
vegetable oils are the least readily absorbed. 

A. MayerJ, experimented to determine whether natural or artificial 
butter was the easiest absorbed by the system. He took a man and a 
boy and fed them for three days on various mixtures of bread, milk, 
eggs and vegetables together with natural butter. Then followed two 
days rest, they being fed on ordinary diet; after which for three days 
they were given precisely the same food as on the first three days, ex- 
cept artificial was substituted for natural butter. Each successive 
day of the experiment the solid evacuations were collected and ana- 
lyzed ; commencing twenty-four hours after the beginning of the ex- 
periment. The amount of fat in the excrements was estimated which 
determined the amount of fat that had been absorbed. The follow- 
ing is the percentage of the amount absorbed : 

Man. 1st day. 2d day. 3d day. 

Natural butter 97-0 99-4 98-7 

Artificial butter 94-6. 97-9 96-7 

Bov. 

Natural butter. .. .' 97-8 94-8 98-7 

Artifical butter 93 3 94-6 97-6 

It will be seen, therefore, that the average was about one and six- 
tenths per cent less of the artificial absorbed than of the natural. 
The greatest difference was two and five-tenths per cent less of the 
artificial. The experimenter concludes that except in sickness this 
trifling difference may be overlooked with safety. 

*Teo's Manual of Physiol., page 203. 

t An article by N. A. Randolph, M. D., Therapeutic Gazette, November 16, 1885, p. 735. 

i Landwirthschaftliche Versuchsstation, vol. 29, p. 215. 



No. 24.] 381 

Of course, these experiments ^vere not carripcl on long enougli to be 
of much value, but as far as they go, they harmonize exactly with our 
idea of the difference in the absorption of these two articles. If this 
difference was manifest in three days we would expect a very much 
greater difference in three months. 

Magendie's experiments on dogs for the purpose of testing the ef- 
fect of feeding nothing but fat, incidentally shows a striking differ- 
ence in the life-sustaining power between butter and lard. He used 
two dogs for the experiment. One he fed butter and the other lard. 
The first lived sixty-eight, the second fifty-six days; that is, the dog 
fed on butter lived twelve days longer than the other, or one-fourth 
of the whole time which the other dog lived. 

The liability of conveying disease germs into the human system 
through artificial butter is, in our opinion, greater than is supposed 
by those not familiar with the subject. In the first place investigations 
are showing that many more diseases than was formerly supposed are 
communicable from animal to man. The following are some of those 
known to be such ; Consumption, anthrax, trichinosis, tape-worm, 
glanders, foot and mouth disease, cow-pox, hydrophobia, etc. Many 
more as epidemic pleuro-pneumonia, small-pox of sheep, splenic 
apoplexy, braxy of sheep, typhus, etc., have, when the flesh of animals 
suffering from them was eaten, produced serious sickness in human 
beings. 

We would like to give the history of these diseases and also of the 
cases of the sickness resulting from consumption of the flesh 
of these diseased animals ; for we think the effect would be to startle 
the populace and to induce it to lend a heartier support to those pub- 
lic officers to whom has been assigned the duty of preventing unwhole- 
some food being sold to it ; but the want of time prevents. We must 
content ourselves with a brief reference to some points bearing directly 
upon the subject in hand. The manner in which trichinge can get 
into artificial butter can easily be seen from the following: When the 
animal takes a cyst containing a trichina into its stomach the cyst is 
dissolved by the gastric juice which sets the trichina free when it passes 
out of the stomach into the intestine where it developes in from a 
week to ten days, and the female deposits her embryos — from 60* to 
2,000 for each female trichina. The young trichina then make their 
way through the connective tissuef to the muscles. Trichenre are 
found in hogs, cattle and sheep. Now, if those animals ar§ killed 
during the migratory stage the caul fat would doubtless contain the 
parasite. Dr. BillingsJ says he has frequently found encysted trichinae 
in the adipose tissue between muscular tissue of very fat hogs, but not 
in the fat lying upon the muscles. He states, however, that Prof. 
Taylor, of the Department of Agriculture at Washington, has seen in 
the journal of the Microscopical Association that they have been found 
in fat. Everyone is aware of the dangerous character of this disease. 

A tape-worm is developed from a kind of germ called a cysticercus. 

*W. C. W. Glazier, M. D. A pamphlet published by the Illustrated Med. Jour. Co., 
Detroit, Mich, 
tibid. 
^Relation of Animal Diseases to the Public Health, by F. S. Billings, D. V.S., 1S84, p. 7. 



382 [Senate 

These are of different varieties and are found in the solid parts of 
hogs, cattle and sheep. Animals infested with these germs are said to 
have the measles. A cysticercus is developed from the egg of a tape- 
worm. The fully-matured tape-worm is developed in two separate 
stages as follows : The eggs of the worm pass out of the body and 
are eaten by a man, or another animal. They then find their way 
into the solid tissues of this animal when they develope into 
cysticerci and so remain until the cysticerci are again taken into 
the intestines of another animal or man, where they reach their full 
development as a tape-worm. Now, the heat applied to the fats 
employed in making artificial butter is not sufficient to destroy these 
germs as most of them are treated at a temperature below 140 degrees 
Fahrenheit, as is seen from the abstracts. One patent for making a 
compound to substitute butter for cooking purposes requires a tem- 
perature of 190 degrees to 200 degrees Fahrenheit. One other for 
''improvement in shortenmg for culinary uses "" uses a heat of 400 
degrees Fahrenheit. Six for purifying and bleaching tallow, lard, 
etc., heats to 140, 150, 200, 200, 200 and 347 degrees Fahrenheit, re- 
spectively. 

Much interest is manifested at the present time in regard to germs 
and their destruction, and as is always the case with new subjects, 
there is some difference of opinion in regard to the efficacy of differ- 
ent disinfecting agents. The following will give some idea of the 
amount of heat required to kill disease germs : 

Toussaint,* showed by experiment that the tuberculous element was 
not confined to the diseased localities, but were diffused through all 
the tissues, and that the juice of the flesh of a consumptive animal 
had produced a disease in others after having been heated to fifty 
degrees or sixty degrees Cent., (122 degrees to 140 degrees Fahren- 
heit) the temperature of roasting beef, and that when given in very 
small doses. 

Referring to these experiments, Bartley says: ''Considering the 
facts in this light we ought to establish no degrees in tuberculosis ; 
when it exists it renders the consumption of the flesh dangerous." 

In reference to trichinas, some observers as Vallinf state that a 
temperature of 129 degrees to 133 degrees Fahrenheit, kills most of 
them, and that 140 degrees Fahrenheit is safe ; but CollinJ found liv- 
ing trichinae in half a pound 'of steak that had been boiled for ten 
minute^, presenting a white appearance when cut, having no red 
points — and discovered trichinse in the intestines of a bird after hav- 
ing been fed upon it. 

Pasteur § asserts that an exposure for ten minutes to a temperature 
of 129-2 degrees Fahrenheit, will kill anthrax rods, but spores resist 
prolonged boiling. The spores develop in the rods rapidly 'after the 
death of the animal, under proper conditions, and will remain active 
for years. They are not destroyed by drying or putrefaction when ex- 
posed to oxygen (Maguire). 

* Report of the Bureau of Animal Industry of the Department of Agriculture, 1884, p. 
363. 

+ Ibid, 348. 

Jlbid, 348. 

§ Bacteria by Dr. A. Magnin, translated by S. M. Sternberg, M, D., P. R. M. S.. 1884, 
p. 270. 



No. 84.] 383 

Klein* also affirms that the anthrax spores will resist prolonged 
boiling. 

Vantieghem is quoted by Magnin as saying that a temperature of 
121 degrees Fahrenheit is fatal to most bacteria; but he has studied the 
bacillus that is able to multiply and form spores in a culture fluid at 
165.2 degrees Fahrenheit; but which cease to multiply at 171.5 degrees 
Fahrenheit. Magnjn also states as coming from Lebedeff that septic 
blood does not lose its virulence at the end of forty days; or by being 
heated to the boiling point (212 degrees Fahrenheit), for from three 
to twenty-four hours, and that the bacteria in it are capable of multi- 
plying after such exposure. 

Arloing and Chauveauf have found what they consider to be the 
bacillus causing gangrenous septicemia. When fresh it is destroyed 
by a temperature of from 194 to 213 degrees Fahrenheit, but when 
dried it required 248 degrees Fahrenheit. 

The heat to be trusted for destroying pathogenic germs in practice 
will be seen from the following: 

Dr. Van Bush, of Berlin, used a temperature of 149 degrees to 167 
degrees Fahrenheit, for the destruction of puerperal fever contagion. 
The late Dr. Elisha Harris, J in 1859, employed a temperature at and 
above 212 degrees Fahrenheit to disinfect clothes of yellow fever sub- 
jects. He quotes Dr. William Henry as saying : " That the infectious 
matter of cow-pox is rendered inert by a temperature not below 140 
degrees Fahrenheit, from whence it is inferred that more active con- 
tagion is probably destructible at temperatures not exceeding 212 
degrees Fahrenheit." 

Dr. Henry could not communicate typhus after exposing flannel 
shirts to 204 degrees Fahrenheit; same with scarlet fever. He says: 
"The experiments which we have related appear to be sufficiently 
numerous to prove that hy exposure to a temperature not below 200 
degrees Fahrenheit during at least one hour, the contagious matter of 
scarlatina is rather dissipated or destroyed.^' 

The following circular,§ issued to the customs officers December 22, 
1884, shows what temperature is considered safe by the government: 
" All circulars of the department concerning the importation of old 
rags are modified as follows: No old rags except afloat on or before 
January 1, 1885, on vessels bound directly to the United States, shall 
be landed in the United States from any vessel, nor come into the 
United States by land, from any foreign country, except upon disin- 
fection at the expense of the importers, as provided in this circular or 
may hereafter be provided. 

Either of the following processes will be considered a satisfactory 
method of disinfection of old rags, and will entitle them to entry 
and to be landed in the United States upon the usual permit of the 
local health officer, viz.: 

1. " Boiling in water for two hours under a pressure of fifty pounds 
per square inch." 

2. "Boiling in water for four hours with pressure." 

* Micro-organisms and Disease by E. Klein, 1885, p. 187. 

•(•British Medical Jour., January, 1884. 

X Utility and application of heat as a disinfectant, by Elislia Harris, M. D., 1860. 

§ Sanatariao, January, 1885, p. 69. 



384 [Senate 

3. " Subjection to the action of confined sulphurous acid gas for six 
hours, burning one and a-half or two pounds roll brimstone in each 
one thousand cubic feet of space, with the rags well scattered upon 
racks." 

4. " Disinfection in the bale by means of perforated screws or tubes 
through which sulphur dioxide or superheated steam at a temperature 
of not less than 330 degrees shall be forced under a pressure of four 
atmospheres for a period sufficient to insure thorough disinfection," 
etc., etc. 

James A. Russell, in Quain's Dictionary of Medicine, says : " It is 
extremely improbable that any contagium can withstand a tempera- 
ture of 220 degrees Fahrenheit (104-5 C), maintained during two 
hours. When contagium is shielded by thick material into which 
heat penetrates slowly, the time necessary to reach the disinfection 
temperature may be long and hence the necessity for spreading cloth- 
ing and opening out bedding in special hot air-chambers where the 
heat ought not to be less than 220 degrees Fahrenheit (104-5 C), nor 
more than 250 degrees Fahrenheit (112-1 C.)" 

The following is an abstract from the report* of the committee of 
disinfectants of the American Public Health Association : " The ex- 
perimental evidence recorded in these reports seems to justify the fol- 
lowing conclusions : The most useful agents for destruction of spore- 
containing infectious materials are : 

1. Fire, complete destruction by burning. 

2. Steam under pressure, 230 degrees Fahrenheit, for ten minutes. 

3. Boiling in water for one hour. For the destruction of infectious 
material which owes infecting power of micro-organisms not contain- 
ing spores, the committee recommended: 

1. Fire, complete destruction by burning. 

2. Boiling in water half an hour. 

3. Dry heat, 230 degrees Fahrenheit, for two hours," etc. 

It is alleged by the makers of artificial butter that the fats from 
animalsf dying from disease could not be used in making these arti- 
cles as they would " stink " and taint the product, and the deoderiza- 
tion would not remove said stink, etc. This is false, for we have 
tasted and smelled of oil made from horses and dogs picked up in the 
streets of New York and Brooklyn, dead of disease, and it had no un- 
pleasant taste or appearance, in fact, tastes as sweet as pure dried but- 
ter fat. And, too, the suspicion is growing stronger and stronger 
among those who are cognizant of the facts, that those oils go into 
the artificial batters. Why should so much pains be taken to render 
a sweet clear oil from dead horses and dogs? This would be adding 
unnecessary expense if it was intended for lubricating purposes, and 
we do not hear of its being commonly used in soap-making. 

The following letter in answer to one from us will tell its own story: 

" Brooklyn-, N. Y., January 18, 1886. 

"Dear Doctor — In reply to yours of the 12th inst., I would say 
that all I can say of the oil I showed in New York was that it was 

* Medical News, December 12, 18S5, p. (i54. 

t Vide Report of Committee on Public Health, transmitted to Legislature March 21, 1884, 
p. 88. 



No. 24. J 385 

manufactured on Newtown creek, by Mr. Henry Beran. Mr. Beran 
has the contract for the dead animals and offal of the city of Brooklyn. 
The oil in question was made from the comb-fat (so called) of horses. 
That is, from the top part of the neck of horses, which were obtained 
from this city and tried out by the contractor. The horses were such 
as die in every city from both accident and disease. There were a 
large number ot horses killed in Brooklyn last year that were suffering 
with glanders. Whether any of these horses helped to make up this 
oil I do not know ; nor does Mr. Beran, Tbe specimen I had in New 
York was a very fine oil, and it shows that an oil can be made from 
dead horses which in taste and naked eye appearances is as palatable as 
the best ' oleo ' oil. 

" Mr. Beran has told me that he is satisfied that some of his oil has 
been used for the manufacture of ' oleo ' butter. He has always been 
very careful about telling me to whom he sells it and he evidently 
thinhs it is used for that purpose ; in fact, he says he kiioius it has. 
I give this as his own statement, and for what it is worth. I could 
not prove it. From the odor, taste, etc., of this oil I am of the opin- 
ion that it can be used to make ' oleomargarine,' and that its use for 
that purpose ought to be strongly condemned. I also hold that the 
use of lard, tried out at a temperature below 130 degrees Fahrenheit, 
should be prohibited. Hoping this will answer your questions I am 
" Very sincerely yours, 

''E. H. BARTLEY, M. D." 

It might be asked if natural butter was not exposed to the same 
contamination? "We answer that it is not; for in the first place, the 
fat of milk is doubtless manufactured in the gland by the metabolic 
action of the protoplasmic cells ; and consequently would not be apt 
to contain disease gf^rms even if they were in the cow's system unless 
the udder itself was diseased. Then, too, it is difficult to make good 
butter from a diseased cow ; and but few farmt-rs would risk their 
reputation by selling butter made from sick cattle. Furthermore, I 
am unable to find a single authentic instance where milk-butter has 
produced any serious sickness, which, in consideration of the length 
of time it has been known, is significant. 

Dr. Alfred Hill,* on account of assertions being made that the milk 
quickly became rancid, and produced typhoid fever, and that the but- 
ter was very offensive which came from cows that had been partly fed 
on sewage grass, made a thorough examination of the milk and its 
butter which came from the Birmingham Sewage-Farmf and found 
that the keeping and other qualities of the milk were not in the least 
inferior to ordinary milk. In regard to the butter he says: ''In 
order to test the quality of the butter made from it, I requested the 
wife of the farm manager, who thoroughly understands butter-making 
(although no butter is ordinarily made on the sewage-farm) to make 
a churning for me, which she was kind enough to do. 

The resulting butter was excellent in quality, and retained its sweet- 
ness and other properties as well as other fresh butter, although the 



*The Analyst, August, ISSo, p. ISG. 
t A farm manured with sewerage. 



[Sen. Doc. No. 24. J 49 



386 [Senate 

weather at the time was excessively hot ; so that the conditions of the 
experiment were as unfavorable as possible." 

When we look over the ingredients used in making artificial butter 
or preparing the fats and oils for the same and find such powerful 
acids as sulphuric, nitric, benzoic, salicylic, etc., and such alkalies as 
caustic soda, bicarbonate of soda, carbonate of ammonia, saleratus, 
sal-soda, etc.; and such drugs as sugar of lead, alum, carbonate of 
potash, nitrate of soda, sulphate of soda, borax, nitre, etc. ; and such 
easily decomposed material as slippery elm bark, rennet, yolk of eggs, 
cow's udder, fresh vegetable pulps, etc., mixed with it; and after hav- 
ing prepared this stuff according to the specifications of certain patents, 
we cannot repel the conviction that the greatest care must be exercised 
or they will contaminate the product. By referring to patent No. 
263,199, it will be seen that about 150 pounds of melted lard is thor- 
oughly " washed " — that is, mixed — with sixty gallons of ice-water 
holding in solution three ounces of nitric acid (strong) and borax. 
The lard solidifies in this solution and while solid is washed in sixty 
gallons of ice-water. Every time this quantitj^ of fat is washed in the 
acid water one ounce more of nitric acid is added, which shows that 
this amount of nitric acid is considered to be taken up by the lard. 
In the manufacture of " oleo " under this patent from five to fifty per 
cent of this deodorized lard is added to commercial oleomargarine oil. 

The whole is then subjected to a heacof ninety-five degrees Fahren- 
heit (which is not sufficient to melt it) and churned with milk or 
cream, sugar and coloring matter. It is then treated with ice-water 
which causes it to rapidly and completely solidify. After mixing 
thoroughly and salting, it is ready for market. 

It will be seen by this process that the fat, after being treated with 
nitric acid, is never again subjected to a thorough washing, and in 
view of the fact that fats possess the property of retaining free acids 
with remarkable tenacity, it is difficult to believe that the marketed 
product does not contain nitric acid. 

The following is the conclusion of Nothnagel and Eossbach* con- 
cerning the effect of small, greatly diluted doses of acids: "When 
acids are used for too long a time the appetite and digestion are finally 
injured and a series of pathological conditions result." 

" It is readily supposable that the long-continued administration of 
diluted mineral acids to the living organism leads to the decomposition 
of the alkaline combinations with the weaker acids, e.g., carbonic 
acid, or with the albuminoids; the stronger acids uniting with these 
alkalies and being excreted with the urine, as mineral salts; so that 
not only the blood, but the whole body, would become poorer in alka- 
lies and salts." 

''Salkowski and Lasar proved directly that the alkalesence of the 
blood is diminished by the internal administration of dilute mineral 
acids." 

We now return to the question is artificial butter a wholesome arti- 
cle of food ? It seems to us from the facts set forth in the foregoing 
pages that there can be but one answer to this question. 

We do not mean to say that every individual who eats artificial but- 

* Materia Medica by Drs. Nothnagel and Rossbach, New York, 1884, p. 322 and 323, from 
4th German ed. 



No. 24.] 387 

ter will sicken and die any more than erery man who nses ardent 
spirits, tobacco or narcotics to excess would do so, but what we do 
mean to say is that it, like them, possesses physiological properties 
*' unfavorable to health " and are very liable to possess ingredients very 
dangerous to health. Dyspepsia is a prevalent disease in this country 
and ia not acquired in a day ; for a strong stomach will stand much 
abuse before it will permanently rebel. 

Several instances are on record where pennies and other metallic 
substances have been swallowed and digested — even jack-knives have 
been swallowed and their bone handles completely digested, but no 
person would consider these healthy articles of diet. 

Strong, vigorous men and those whose habits are invigorating to the 
digestive powers might substitute a food hard of digestion for an easy 
one, for a long time, with apparent impunity, but weaker men and 
those whose habits are sedentary and whose labors are mental, which 
tend to debilitate digestion, would soon be injured. 

Fats as a whole are considered by medical men to be difficult of di- 
gestion ; and to substitute those hard of digestion for one that is easy, 
and too, for one which we believe is endowed by nature with proper- 
ties that not only render it, per se, easily digested and assimilated but 
which also render important aid in these processes to other fats, must 
eventually produce sickness. The little genuine butter added to these 
spurious articles helps as far as it goes, but the amount in most of 
them is very small indeed. 

It is true we eat fats which when raw are more difficult of digestion 
than some of the artificial butters, but it must be borne in mind that 
they are eaten in conjunction with natural butter, and the cooking 
process to which they are subjected no doubt renders them much 
more easily digested. As is well known, "drippings" are much 
easier digested than the fats from which they come. 

That cooking renders fats much more easily emulsionized by arti- 
ficial means is demonstrated by the following experiments: 

We subjected a portion of oleomargarine butter placed in a frying- 
pan to the heat of a cook-stove, the same as would be employed to fry 
a piece of meat, for about five minutes. (Our thermometer registered 
200 degrees Cent., and the heat went above this somewhat.) 

The fat was then poured off and equal quantities of it and the same 
specimen of '^oleo" uncooked were exposed to the action of artificial 
digestive fluid, the two specimens being placed under exactly the 
same conditions. 

At the end of four hours the microscope showed that the cooked 
oleo was decidedly the best emulsion — approaching in appearance 
natural butter uncooked under the same circumstances. It was intended 
to have artotypes to show this, but the experiments were not com- 
pleted m time, and we would add here that we are carrying on various 
experiments with a view to demonstrating the differences between 
natural and artificial butters, which we hope to publish in our next 
annual report. 

As the fusing points of the cooked and uncooked " oleos " remained 
identical, the difterence in the emulsions must have been due to 
chemical changes produced by the heat, as the separation of the fatty 
acids and glycerine which again gives us a free fatty acid. 



388 [SEJfATE 

After pouring off the cooked fat, there remained in the frying-pan 
a considerable quantity of scrap. 

Fothergill* says: "But heat does liquefy fat and separates (we 
believe) olein, from stearin and margarin. The liquid portions of fried 
bacon is digested by many who cannot digest the solid portion of 
bacon fat. This is a well known fact." 

Furthermore, the great heat to which fats are subjected in frying is 
probably sufficient to set free considerable quantities of fatty acids, 
and also to cause partial breaking up of the whole fat. 

The fi'iends of the bogus butter ask us, in a spirit of defiance, to 
show any cases of sickness produced by it. This is in fact a demand 
for a complete demonstration, and may be answered by stating that 
we have seen a great many cases of sickness, and mucli of it dyspepsia, 
during the period in which the bogus butter has been sold for which 
we have been unable to assign a cause. This may have been artificial 
butter, but the deceptive manner in which it has been handled has 
prevented physicians from ascertaining its effects ; consequently we 
must judge it by its qualities. 

No person would gainsay that these articles if they contained germs 
of disease, or such materials as enumerated above, were unwholesome. 
We have pointed out the liability and great probability of their con- 
taining them ; and many things have been publicly condemned on less 
liability to produce sickness ; for instance, the water of Albany has 
been used by nearly 100,000 people for several years, and no serious 
results can be shown ; yet the conditions are pi'esent which render it 
liable to produce disease, and this circumstance has agitated the public 
mind to such an extent that some of the best medical and other men 
of the city have devoted themseves to finding a better supply ; and they 
have finally decided that it is expedient to obtain it from another source 
than the present which will necessitate the expenditure of $450,000. 

" Bob veal " produces sickness in comparatively few cases, yet on 
account of its liability to produce disease its sale is prohibited. 

Dr. Foxf says, in connection with anthracic diseases, "that large 
quantities of this meat have been eaten with apparently no injurious 
effects, but so many disastrous occurrences have followed its employ- 
ment as to warrant the medical officer of health in Goudemning such 
meat." 

Milk. 

The following table shows the result of analyses of samples of milk 
as brought in by the inspector and was sold as pure, whole milk : 



•Indigestion and Biliousness, 1881, p. 51. 

tFox's Sanitary Examinations of Water, Air and Food, London, 1878, p. 412 



No. 24.] 



389 



Ajialyscs of Milk — Below Standard. 



Sample 
number. 



1 


120 


2 

3 


103 


4 

5 


102 


6 


118 


7 


114 


8 

9 

10 


97 
100 
117 


11... 

12 


101 
105 


13 


122 


14 


123 


15 


107 


16 

17 

18 


121 
110 
107 


19 


140 


20 

21 


'io7 


22 


116 


23 

24 


109 
116 


25 


116 


2fl 

27 


106 
99 


28 


124 


29 


115 


30.. 

31 


121 
124 


32 


124 


33 


114 


34 

35 

36 ... 

37 

38 

39 


'ioi 

121 


40 


110 



ST. 


Per cent of 
cream by 
volume. 


Analysis. 


o 

s 

o 

s 

u 

0) 

60 


Per cent of 
water. 


o 
*^ 

a 

|2 


Per cent of 
casein e and 
sugar. 


o 
c 

I1 


4 


88.237 


2.259 




.683 






88.38 


2.281 






05 


ii 


89.176 
89.249 


2.047 
2.571 




.593 


58 


5 


89.310 


2.645 




.542 


51i 


6i 


88.096 


2.656 




.678 


58 


U 


88.566 


2.355 






60 


7 


89.567 


2.921 








58 


7 


89.106 


3.08 








59 


7 


88.287 


S.199 








60 


7 


89.156 


2.798 








60 


6 


89.006 


2.500 








58 


7 


88.15 


2.591 








60 


5 


87.408 


2.013 








60 


6 


88.784 


2.381 








58 


6 


88.402 


2.170 








62 


6 


88.764 


2.694 








60 


6 


89.000 


2.869 








60 


7 


84.840 
88.698 


1.529 
2.643 








60 


6 


89.068 


2.802 








60 


6 


88.513 


2.583 








60 


6i 


88.743 


2.806 








60 


6i 


88.296 


2.763 








60 


7 


88.754 


1.851 








62 


7 


88.781 


2.415 








62 


7 


88.995 


3.074 








60 


4i 


87.799 


2.267 








62 


6 


88.33 


1.83 








60 


6 


88.33 


2.127 








60 


7 


88.01 


2.471 








60 


6 


87.718 


1.859 








60 


6i 


88.15 


3.081 










8 


88.173 


2.390 




.683 




6 


89.154 


1.951 




.696 




6 


89.620 


1.475 




.689 




5 


88.461 


2.709 




.620 


60 


6 


89.721 


2.320 




.557 


62 


7 


88.155 


1.640 




.716 


58 


7 


89.267 


2.375 




.60 


6 1 



Remarks. 



Sample No. 1, after hav- 
ing been frozen. 

Sample No. 3, after hav- 
ing frozen. 



Duplicate of No. 17. 



From a creamery in 
Schenectady count}'. 



390 



[Senate 



Analyses of Milk — Belmv standard — (Continued). 



Sample 
namber. 



41. 
42. 
43. 



44.. 
45.. 
46.. 
47.. 
48.. 
49.. 
50.. 
51.. 
52.. 
53.. 
54.. 
55.. 
56.. 
57.. 
48.. 
59.. 
60.. 
61.. 
62.. 
63.. 
64.. 
65.. 
66.. 
67.. 
68.. 
69.. 
70.. 
71.. 
72., 

73.. 
74., 
75., 
76., 
77., 
78., 
79., 
80. 
81. 
82. 
83. 
84. 
85. 
86. 
87. 
88. 
89. 
90. 
01. 
92. 

9S. 



Test. 



120 
102 



124 

102 
117 
103 
120 

118 



112 
120 
105 
119 

98 
110 
122 
114 
114 
113 
104 

99 

97 
103 

96 
108 
101 

94 
102 
117 



116 
124 
115 
122 
121 
119 
120 
120 
111 
117 
118 
118 
118 
103 
116 
112 
115 
121 
112 
115 

121 



62 

58 



58 
58 
58 
58 
62 
60 

'eo' 

62 
62 
63 
66 
63 
66 
65 
62 
58 
60 
65 
66 
65 
66 
56 
58 
65 
64 
62 



58J 

55 

60 

60 

60 

62 

60 

60 

60 

60 

60 

60 

60 

58 

60 

62 

60 

62 

62 

60 

55 



fl S g 

« 03 a 

« (U s 

S « >* 



Analysis. 



4 
6 

6X 

6 

7 

6 

7 

6 

6 

5 

7K 

8>^ 

6 

9}4 

8 
4 
7 
7K 



u ^ 



88.874 
90.229 
88.465 



89.249 
89.041 
88.138 
89,494 
88.412 
89.085 
89.263 
90.222 
87.773 
90,160 
88.455 
90.166 
89.170 
87,661 
88.217 
88.566 
89.171 
90.414 
89.318 
89.076 
89.456 
88.691 
89.894 
90.017 
91.291 
89.318 
89.552 
90.169 
89.503 
Above 



•S-a 



o g t. 

t^ =5 S 

^ O IB 



1.579 
1.824 
2.551 



.767 
2,659 
2,344 
1,636 
2.458 
1.987 
2.080 
1,318 
2,810 
1,638 
1.400 
1.944 
2.421 
1,641 
2.699 
2,899 
2,286 
1.637 
3.076 
2.850 
2.357 
3.216 
1.844 
1.740 
1.807 
2.473 
1.734 
2.086 
1.474 
Standard. 



,675 
.338 
.724 



,491 
.597 
.685 
.608 
.724 
.610 
,561 
,674 
.887 
.649 
.725 
.575 
.597 
.682 
.627 
.653 
,633 
,539 
.555 
.587 
.596 
.539 
.559 
.547 
.530 
.520 
.594 
.553 
.678 



Remarks. 



This is a duplicate of 
number 39. It was 
slightly sour when 
analyzed. 



5i 


87,470 


3.300 






620 


7 


86,910 


3.066 






685 


7 


87.580 


3.148 








7i 


84.970 


3.119 








12 


86.620 


3.500 








8 


87,291 


3,371 








7 


86,550 


3.759 








7i 


87,366 


3.001 








6 


87,269 


3.694 








6 


87,160 
86,966 


3.536 
3.755 








12 


86.480 


3.966 








12 


86.620 
83.680 
86.890 


3.935 
7,370 
3,640 








i4 


86.490 


3,368 








10 


86.780 


3,430 








11 


86.650 


3,419 








9 


86.605 


3.155 








7 


87.702 


3.172 








7 


87.618 


3.098 






.672 



No. 24.] 



391 



The milkmen, from whom Nos. 6, 23, 24, 25 and 28 in the table 
were taken, declared that the milk was given to the inspector just as 
it came from the cows; and that if it was below the standard it was 
the fault of the cows and not their's. In order to ascertain the truth 
of the matter, the Dairy Commissioner directed us to go to the dairies 
of these gentlemen and procure samples which toe knew to be ''just as 
they came from the cows." This we did and the result is shown in 
the table by Nos. 83, 84, 87, 88, 89 and 90. 

Nos. 83 and 84 were taken at different times from the same dairy 
from which came No. 6. Nos. 89, 90, 88 and 87, came from the 
same dairies as Nos. 23, 24, 25 and 28 respectively. 



The following table gives the results of analyses of cheese. 



Number. 


Per cent 
of water. 


Per cent 
of fat. 


Per cent 
of curd. 


Per cent 
of ash. 


State 

brand 

No. 


1 


23.78 
28.96 
26.86 
27.77 
27.33 
23.32 
23.50 
32.33 
29.70 
31.27 
2S.37 

30.59 
27.11 
28.62 
28.62 

15.67 
18.86 

33.75 

29.80 
38.35 

30.17 
27.82 


29.18 
27.95 
29.98 
23.84 
27.34 
32.89 
35.62 
28.73 
26.49 
27.00 
31.28 

27.05 
32.16 
28.58 
29.90 

40.07 
38.62 

28.95 

27.28 
19.93 

27.85 
28.61 


42.17 
38.84 
38.69 
43.94 
41.53 
39.28 
36 77 
35.60 
39.83 
37.44 
36.52 

38.27 
37.12 
39.21 
37.66 

39.79 
37.87 

33.70 

38.60 
38.48 

38.73 
38.10 


4.87 
4.25 
4.47 
4.45 
3.80 
4.51 
4.11 
3.29 
3.98 
4.29 
3.83 

4.09 
3.61 
3.59 
3.82 

4.47 
5.15 

3.60 

4.16 
3.24 

3.25 
4.39 


188 
162 
364 
250 
410 
218 
127 

90 
105 

10 

113 
122 
187 

189 
188 

228 
120 


2 


3 


4 


5 


6 


7 


8 


9 


10 


11 


12 


13 


14 


15 


16 


17 


18 


19 


20 


21 


Average.. 



Remarks. 



Cheese exhibited at 
the State Fair, 1885, 
belonging to S. G. 
Bartlett, full cream. 



Took half of thespec'l 
prize at State Fair, 
1885, made by Seth 
Bonfoy. 

Duplicate of No. 1, 
made 3 weeks after. 

Full cream cheese 
made by G. Merry, 
Verona, N. Y. 

Made by George M. 
Crill,HollandPat'nt, 
"night-skim." 



The analysis No. 17 was of the same specimen of cheese as that of 
No. 1, but was made about three weeks later, during which time the 
cheese dried out so that it lost 5 • 42 per cent of its wate>. This increases 
the relative proportion of the solids and demonstrates that the fat of 
cheese should be calculated from the solids only. 



393 



[Senate No, 24. ] 



TTie following table shows the results of the analyses of the fat of the 
cheese above tabulated. 



b 

s, 


Insoluble 


Soluble 


State 


Remarks. 


s 

3 


fatty acid. 


fatty acid. 


brand No. 


1 


87.14 


6.80 


188 




2 


87.78 


6.38 


162 




3 


87.31 


6.29 


364 




4 


85.60 


6.44 


250 




6 


87.81 


5.66 


410 




6 


87.98 


6.42 


218 




7 


88.31 


5.70 


127 




8 


85.64 


5.84 


90 




9 


88.71 


5.72 


105 




10 


87.30 


6.32 


228 




11 


88.87 


6.67 


10 


Cheese on exhibition at the State Fair, 1885; be- 
longing to S. G. Bartlett. 


12 


88.40 


5.90 






13 


83.53 


9.34 


iis 




14 


86.34 


6.39 


122 




15 


54.16 


7.93 


187 


Took half of the special prize at State Fair, 1885; 
made by Seth Bonfoy. 


16 


86.26 


6.71 




This analysis was made with K. H. 0., purified by 
barium. 


17 


88.95 


6.13 


189 




18 


86.68 


8.57 


189 


This analysis was made with K. H. 0., purified in 
the usual way with alcohol. 


19 


86.46 


8.63 




Full cream cheese made by G. Merry, Verona, N. 



The high percentage of soluble fatty acids in some of the analyses 
is probably due to the free acid in the cheese. The lower percentage in 
some is due to the fact that the samples were washed before being 
analyzed. 

Respectfully submitted, 

E. D. CLARK, M. D., 

Albany, N. Y. 



THE STATE CHEESE BRAND. 



Utica, N. Y., January 2, 1886. 
Hon. JosiAH K. Brown", Siate Dairy Commissioner : 

Dear Sir — In answer to your inquiry as to the eflfectof the statute 
passed last spring, creating a State brand for "full-cream cheese," it 
will be necessary to refer briefly to the position of New York State 
cheese in 1884. The practice of skimming the milk in spring and 
fall, among the so-called full-milk factories, had been carried to such 
excess that June and July were practically the only months during 
which full-cream cheese was made in the majority of our factories. 
The evil was insidious for this reason, that when only the night's 
milk was skimmed and mixed with that of the morning, it took an 
expert judge to detect it in the cheese. The argument among advo- 
cates of the practice was, that it was so difficult to tell cheese that was 
thus made, no great harm could be done by it. For a certain length 
of time, perhaps four or five months, the cheese would keep and be 
apparently fine. Then suddenly it would get off-flavored, and the 
buyer who held it at this period was the loser. English buyers who 
had previously been caught in this way, grew shy of our fall cheese in 
1884, and Canadian cheese of the same dates sold at one-half to one 
cent a pound higher than ours. In trying to overreach others, our 
makers had overreached themselves, and when this became evident, 
the more prudent ones among them began to devise some means for 
regaining their lost reputation. 

Kobert McAdani of the Utica Board of Trade, was the first to sug- 
gest the creation of a State brand, which there should be a penalty 
for using on any but full-cream goods. At a meeting of the Utica 
Board and afterward at a meeting of the Rome Board, his resolutions 
were adopted. Soon after, the State Dairymen's Association approved 
and indorsed the plan. Lists of signatures were sent to Albany and 
the statute as it now stands was framed and enacted, very properly 
placing the issue of the brands in the hands of the State Dairy Com- 
missioner. During the season of 1885, I understand that 452 num- 
bers were issued, which means that 452 factories adopted the brand in 
full or in part. To my own knowledge several creameries also ap- 
plied for and obtained the brand to use during a part of the season 
when the milk was not skimmed. It is evident that the brand would 
be even more valuable to them than to full-milk concerns, for it would 
remove the suspicion that might naturally taint all their product, and 
enable them to sell their genuine full cream goods for what they 
really were. 

The establishment of this brand has worked marvels in the course 
of a single season. It has freed our cheese from all suspicion of be- 

[Sen. Doc. No. 24.] 50 



394 [Senate, No. 24. J 

ing skimmed whenever the brand is on it. So far as I am aware, no 
case has occurred in which it was believed that the brand had been 
illegally used. Instead of selling below Canadian cheese, our make 
lias sold one-half to three-quarter cent above it for the same dates. 
And strange to say, the brand has largely increased our home trade in 
the best quality of our make. So popular has the brand .become, and 
so thoroughly has its value been recognized, that home dealers all over 
the country, both in this and other States, will now purchase no New 
York cheese that is not branded with the State mark. Instances have 
occurred in which cheese were carelessly forwarded to New York with- 
out being branded. The consignee has written back to learn if the 
goods were not full -cream ; and upon receiving the brand and mark- 
ing it on them, the cheese at once sold for one-half cent a pound more 
than any offer he could get for them before. 

It may be objected that cheese was never so low and depressed as it 
was in the past season. That is true, but it is not the whole truth. 
The proper way to put it is this: if the State brand had not been 
adopted, cheese would have sold one-half to one cent lower than it 
did. It has created confidence in the goods of New York State, and 
has made them in demand all over the Union. Its effect has been 
such that no factory making full-cream goods can hereafter expect to 
command top prices unless its cheese bears this brand. It is doubt- 
ful if any other plain and simple law on our statute books has ever 
brought such immediate and valuable assistance to one of our chief 
industries, as this little restrictive paragraph has brought to the 
cheese makers of this State. 

The salesmen of the Utica Board are entirely satisfied with the result 
thus far; and another season the brand will be used by every factory in 
this region, without exception, in which full-cream cheese is made. 

Respectfully yours, 

BENJAMIN D. GILBERT, 
Secretary of TTtica Board of Trade. 



LAWS. 



Chapter 215, Laws of 1882. 

AN" ACT to regulate the manufacture and sale of oleomargarine or 
any form of imitation butter and lard or any form of imitation 
cheese, for the prevention of fraud, and the better protection of the 
public health. 

Section 1. No person, persons, firm or corporation manufactur- 
ing with intent to sell any article or substance in semblance of natural 
butter or natural cheese not the legitimate product of the dairy, and 
not made exclusively from milk or cream, or both, with salt or rennet, 
or both, and with or without coloring matter or sage, but into which 
any animal intestinal or offal fats, or any oils or fats of any kind 
whatosever not produced from milk or cream, or into which melted 
butter, lard or tallow shall be introduced, shall add thereto or com- 
bine therewith any annatto or compounds of the same, or any other 
substance or substances whatsoever, for the purpose or with the effect of 
imparting thereto a color resembling that of yellow (or any shade of 
the same) butter or cheese ; nor shall they introduce said coloring 
matter into any of the articles of which the same is composed. 

§ 2. No person, persons, firm or corporation shall deal in, sell, expose 
for sale or give away any article or substance in semblance of natural 
butter or natural cheese described in the first section of this act, and 
known as oleomargarineorimitation butter and lard or imitation cheese; 
and no keeper of any hotel, restaurant, boarding-house or other place 
of public entertainment shall keep, use or serve either as food for 
their guests or for cooking purposes, any such imitation butter or 
cheese which shall contain any of the coloring matter therein pro- 
hibited, or be colored contrary to the provisions of this act. 

§ 3. No person, persons, firm or corporation shall manufacture, with 
intent to sell, deal in, sell or expose for sale any article or substance 
in semblance of natural cheese not the legitimate product of the dairy, 
and not made exclusively of milk or cream, or both, but into which any 
animal, intestinal or offal fats or oils of any kind whatsoever, not pro- 
duced from milk or cream, shall be introduced, unless the words 
"imitation cheese," shall be plainly stenciled, in plain Eomaii letters 
at least one-half inch in length with durable paint, upon the sides of 
each and every cheese and also upon the outside of top, and opposite 
sides of each and every box containing the same, in letters and with 
paint as before mentioned and described. 

§4. For the purposes of this act the terms "natural butter" and 
" natural cheese " shall be understood to mean the products usually 
known by these names, and which are manufactured exclusively from 
milk or cream, or both, with salt and rennet, and with or without 
coloring matter or sage. 



396 [Senate 

§ 5. Every person, firm or corporation violating the provisions of this 
act shall be deemed guilty of a misdemeanor, and upon conviction 
thereof shall be punished by a fine of not less than $50 nor more than 
$200, or by imprisonment in the county jail for not less then ten nor more 
than thirty days, or by both such fine and imprisonment for each and 
every offense, in the discretion of the court, one-half of such fine to 
be paid to the complainant, the other half to be paid to the officer or 
officers having charge of the poor fund of the town where such prose- 
cution occurs, for the support of the poor, or if the poor of such town 
are supported by the county, then said money shall be paid to the 
officer or officers having charge of the poor fund of the county in 
which said town is located, to be used for the support of the poor of 
such county. But nothing in this act shall be so construed as to in- 
terfere with or to abridge any right obtained, secured or guaranteed by 
any law of congress, or by any patent duly granted by the United 
States government. 

§ 6. This act shall take effect sixty days after it becomes a law. 

Chapter 238, Laws of 18S2. 

AN ACT for the protection of dairymen, and to prevent deception in 
the sales of butter and cheese. 
Section 1. Every person who shall manufacture for sale, or who 
shall offer or expose for sale, or who shall export to a foreign 
country, by the tub, firkin, box or package, or any greater quantity, 
any article or substance in semblance of butter or cheese not the 
legitimate product of the dairy, and not made exclusively of milk or 
cream, but into which any oil, lard or fat not produced from milk 
or cream enters as component part, or into which melted butter, or 
any oil thereof, has been introduced to take the place of cream, shall 
distinctly and durably staqap, brand or mark upon the side of 
every cheese and also upon the top, and side of every such tub, 
firkin, box or package of such article or substance the words "oleo- 
margarine butter," or if containing the cheese, the words "imitation 
cheese," only where it can be plainly seen, in Roman letters, which 
shall be burned in or painted thereon with permanent black paint, in 
a straight line, and shall not be less than one-half inch in length, and 
if for export, shall also invoice the same, and clear the same, through 
the custom-house as "oleomargarine butter," or if cheese, as "imita- 
tion cheese ; " and in case of retail sales of such articles or substances 
in parcels, the seller shall in all cases set, sell, or offer or expose the 
same for sale from a tub, firkin, box or j^ackage stamped, branded or 
marked as herein stated, and shall also deliver therewith to the pur- 
chaser, printed label bearing the plainly printed words, " oleomargarine 
butter," or if cheese, the words " imitation cheese," only, in Roman 
letters not less than one-half inch in length, which shall bo printed in 
a straight line ; and every sale of such article or substance, or export 
of the same, by the tub, firkin, box or package, or in any greater 
quantity, not so stamped, branded or marked, and if exported, not 
invoiced and cleared through the custom-house as " oleomargarine but- 
ter," or if cheese, as "imitation cheese," and every sale of such article 
or substance at retail, in parcels, that shall not be sold from a tub, 
firkin, box or package so stamped, branded or marked, or without 



No. 24.] 39? 

delivery of a label therewith, as above stated, is declared to be unlaw- 
ful and void, and no action iipon any contract shall be maintained in 
any of the courts of this State to recover upon any contract for the 
sale of any such article or semblance not so stamped, branded, marked, 
labeled or sold. 

§ 3. Every person who shall sell, or offer or expose for sale, or export 
to a foreign country, or have in his or her possession, with intent to sell 
by the tub, firkin, box or package, or in any greater quantity, any of the 
said article or substance required by the first section of this act to be 
stamped, branded, marked, and if exported, invoiced and cleared 
through the custom-house as '^ oleomargarine butter," or "imitation 
cheese," as therein stated; that shall not be so stamped, branded, marked, 
and if exported, invoiced according to the provisions of this act,or in case 
of retail sales in parcels every person who shall sell, or offer or expose 
for sale, any of said article or substance, without selling, offering or 
exposing for sale, the same from a tub, firkin, box or package stamped, 
branded or marked, as in said first section stated, or without delivery 
of a label, as required by section one of this act, shall for every such 
offense forfeit and pay a fine of $100, to be recovered with costs, in 
any of the courts of this State having cognizance thereof, in an action 
to be prosecuted by any district attorney, in the name of the people, 
and the one-half of such recovery shall be paid to the informer, and 
the residue shall be applied to the support of the poor in the county 
where such recovery is had. 

§ 3. Every person who shall sell or offer or expose for sale, or export 
to a foreign country, or who shall cause or procure to be sold, offered 
or exposed for sale by the tub, firkin, box or package, or in any greater 
quantity, any article or substance required by the first section of this 
act to be stamped, branded, marked, and if exported, invoiced and 
cleared as therein stated, not so stamped, branded, marked, and if ex- 
ported, invoiced and cleared; or in case of retail sales in parcels, every per- 
son who shall sell, or offer or expose for sale, or who shall cause or procure 
to be sold, offered or exposed for sale, any article or substance required 
by the first section of this act to be sold, offered or exposed for such 
sale, from a tub, firkin, box or package, stamped, branded or marked, 
and labeled as therein stated, contrary to the provisions of said sec- 
tion, shall be guilty of a misdemeanor, and upon conviction shall be 
punished by a fine of not less than 150, nor more than $200, or by im- 
])risonment in the county jail for not less than ten nor more than 
thirty days, or by both such fine and imprisonment, for each and every 
offense. 

§ 4. All acts or parts of acts inconsistent with the provisions of 
this act are hereby repealed. 

§ 5. This act shall take effect immediately. 

Chapter 246, Laws of 1882. 

AN" ACT to prevent fraud in the sale of oleomargarine, butterine, 
suine or other substances not butter. 

Section 1. Any person who shall hereafter sell, either at wholesale 
or retail, any oleomargarine, butterine, suine or other substance not 
butter, and represent the same to be butter, shall be deemed guilty of 
a misdemeanor, and upon conviction shall be liable to a fine of not 



398 [Sen-ate 

less than 825, nor more than $100, for each and every offense, or by 
imprisonment in the county jail not to exceed thirty days, or by both 
such fine and imprisonment. 

§ 2. The sale by any person of such oleomargarine, butterine, suine 
or other substance not butter, representing the same to be butter, shall 
be deemed presumptive evidence of the guilt of such person. 

§ 3. This act shall take effect immediately. 

Chapter 202, Laws of 1884. 

AN ACT to prevent deception in sales of dairy products. 

Passed April 24, 1884 ; three-fifths being present. 

TJie People of the State of New York, represented in Senate and 
Assembly, do enact as follows: 

Section" 1. No person or persons shall sell or exchange, or expose 
for sale or exchange, any unclean, impure, unhealthy, adulterated or 
unwholesome milk, or shall offer for sale any article of food made 
from the same or of cream from the same. This provision shall not 
apply to pure skim cheese made from milk which is clean, pure, 
healthy, wholesome and unadulterated, except by skimming. Who- 
ever violates the provisions of this section is guilty of a misdemeanor 
and shall be punished by a fine of not less than twenty-five nor more 
than two hundred dollars, or by imprisonment of not less than one or 
more than six months, or both such fine and imprisonment for the 
first offense, and by six months' imprisonment for each subsequent 
offense. 

§ 2. No person shall keep cows for the production of milk for 
market, or for sale or exchange, or for manufacturing the same, or 
cream from the same, into articles of food, in a crowded or unhealthy 
condition, or feed the cows on food that is unhealthy, or that produces 
impure, unhealthy, diseased or unwholesome milk. No person shall 
manufacture from impure, unhealthy, diseased or unwholesome milk, 
or of cream from the same, any article of food. Whoever violates 
the provisions of this section is guilty of a misdemeanor and shall be 
punished by a fine of not less than twenty-five nor more than two 
hundred dollars, or by imprisonment of not less than one or more 
than four months, or by both such fine and imprisonment for the 
first offense and by four months' imprisonment for each subsequent 
offense. 

§ 3. No person or persons shall sell, supply or bring to be manu- 
factured to any butter or cheese manufactory, any milk diluted with 
water, or any unclean, impure, unhealthy, adulterated or unwhole- 
some milk, or milk from which any cream has been taken (except 
pure skim milk to skim cheese factories), or shall keep back any part 
of the milk commonly known as " strippings," or shall bring or sup- 
ply milk to any butter or cheese manufactory that is sour (except 
pure skim milk to skim cheese factories). No butter or cheese manu- 
factories, except those who buy all the milk they use, shall use for 
their own benefit, or allow any of their employees or any other person 
to use, for their own benefit, any milk, or cream from the milk, or 
the product thereof brought to said manufactories, without the con- 
sent of the owners thereof. Every butter or clieese manufacturer. 



No. 24.] 399 

except those who buy all the milk they use, shall keep a correct 
account of all the milk daily received, and of the number of pounds 
and packages of butter, the number and aggregate weight of cheese 
made each day, the number of packages of cheese and butter disposed 
of which shall be open to inspection to any person who delivers milk 
to such manufacturer. Whoever violates the provisions of this sec- 
tion shall be guilty of a misdemeanor and shall be punished for each 
offense by a fine of not less than twenty-five or more than two hun- 
dred dollars, or not less than one or more than six months' imprison- 
ment, or both such fine and imprisonment. 

§ 4. No manufacturer of vessels for the package of butter shall sell 
or dispose of any such vessels without branding his name and true 
weight of the vessel or vessels on the same with legible letters or fig- 
ures not less than one-fourth of an inch in length. Whoever violates 
the provisions of this section is guilty of a misdemeanor and shall be 
punished for each offense by a fine of not less than fifty nor more than 
one hundred dollars, or by imprisonment of not less than thirty or 
more than sixty days, or by both such fine and imprisonment. 

§ 5. No person shall sell or offer or expose for sale any milk except 
in the county from which the same is produced, unless each can, ves- 
sel or package containing such milk shall be distinctly and durably 
branded with letters not less than one inch in length, on the outside, 
above the center, on every can, vessel or package containing such 
milk, the name of the county from which the same is produced, and 
the same mark shall be branded or painted in a conspicuous place on 
the carriage or vehicle in which the milk is drawn to be sold, and 
such milk can only be sold in or retailed out of a can, vessel, package 
or carriage so marked. Whoever violates the provisions of this sec- 
tion shall be guilty of a misdemeanor, and shall be punished by a fine 
of not less than twenty-five nor more than two hundred dollars, or 
not less than two months' or more than four months' imprisonment, 
or both such fine and imprisonment for the first offense, and by four 
months' imprisonment for each subsequent offense. 

§ 6. No person shall manufacture out of any oleaginous substance 
or substances, or any compound of the same, other than that pro- 
duced from unadulterated milk, or of cream from the same, any arti- 
cle designed to take the place of butter or cheese produced from 
pure, unadulterated milk or cream of the same, or shall sell, or offer 
for sale, the same as an article of food. This jorovision shall not ap- 
ply to pure skim-milk cheese made from pure skim milk. Whoever 
violates the provisions of this section shall be guilty of a misdemeanor, 
and be punished by a fine of not less than one hundred nor more than 
five hundred dollars, or not less than six months' or more than one 
year's imprisonment, or by both such fine and imprisonment, for the 
first offense, and by imprisonment for one year for each subsequent 
offense. 

§ 7. No person shall offer, sell or expose for sale in full packages, 
butter or cheese branded or labeled with a false brand or label as to 
county or State in which the article is made. Whoever violates the 
provisions of this section is guilty of a misdemeanor, and shall be 
punished by a fine of not less than twenty-five or more than fifty 
dollars, or imprisonment of not less than fifteen or more than thirty 



400 [S Elf ATE 

days, for the first offense, and fifty dollars or thirty days' imprison- 
ment for each subsequent offense. 

§ 8. No person shall manufacture, sell, or offer for sale, any con- 
densed milk unless the same shall be put up in packages, upon which 
shall be distinctly labeled or stamped the name or brand by whom 
or under which the same is made. No condensed milk shall be made 
or offered for sale unless the same is manufactured from pure, clean, 
healthy, fresh, unadulterated and wholesome milk, from which the 
cream has not been removed ; or unless the proportion of milk solids 
contamed in the condensed milk shall be in amount the equivalent 
of twelve per centum of milk solids in crude milk, and of such solids 
twenty-five per centum shall be fat. When condensed milk shall be 
sold from cans or packages not hermetically sealed, the vendor shall 
brand or label such cans or packages with the name of the county or 
counties from which the same was produced, and the name of the 
vendor. Whoever violates the provisions of this section shall be guilty 
of a misdemeanor, and be punished by a fine of not less than fifty or 
more than five hundred dollars, or by imprisonment of not more than 
six months, or both such fine and imprisonment for the first offense, 
and by six months' imprisonment for each subsequent offense. 

§ 9. The Governor, by and with tlie advice and consent of the 
Senate, shall appoint a commissioner, who shall be known as the New 
York State Dairy Commissioner, who shall be a citizen of this State, 
and who shall hold his office for the term of two years, or until his 
successor is appointed, and shall receive a salary of three thousand 
dollars per annum and his necessary expenses incurred in the dis- 
charge of his official duties under this act ; said commissioner shall 
be appointed within ten days after the passage of this act, and shall 
be charged, under the direction of the Governor, with the enforcement 
of the various provisions thereof. Said commissioner maybe removed 
from office at the pleasure of the Governor, and his successor appointed 
as above provided for. 

The said commissioner is hereby authorized and empowered to ap- 
point such assistant commissioners and to employ such experts, chem- 
ists, agents and such counsel as may be deemed by him necessary for the 
proper enforcement of this law. Their compensation to be fixed by 
the commissioner. 

The said commissioner is also authorized to employ a clerk at an 
annual salary of not to exceed twelve hundred dollars. 

The sura of thirty thousand dollars is hereby appropriated to be 
paid for such purpose out of any moneys in the treasury not otherwise 
appropriated. All charges, accounts and expenses authorized by this 
act shall be paid by the Treasurer of the State, upon the warrant of 
the Comptroller. The entire expenses of said commissioner shall not 
exceed the sum appropriated for the purposes of this act. 

The said -commissioner shall make annual reports to the Legislature, 
not later then the fifteenth day of January of each year, of his work 
and proceedings, and shall report in detail the number of assistant 
commissioners, experts, chemists, agents and counsel he has employed, 
with their expenses and disbursements. The said commissioner shall 
have a room in the New Capitol, to be set apart for his use by the 
Capitol Commissioner. 



No. 24.] 401 

§ 10. The said commissioner and assistant commissioners, and such 
experts, chemists, agents and counsel as they shall duly authorize for 
the purpose, sliall have full access, egress and ingress to all places of 
business, factories, farms, buildings, carriages, cars, vessels and cans 
used in the manufacture and sale of any dairy products or any imita- 
tion thereof. They shall also have power and authority to opon any 
package, can or vessel containing such articles which may be manu- 
factured, sold or exposed for sale in violation of the provisions of this 
act, and may inspect the contents therein and may take therefrom 
samples for analysis. 

§ 11. Courts of special sessions shall have jurisdiction of all casts 
arising under this act, and their jurisdiction is hereby extended so as 
to enable them to enforce the penalties imposed by any or all of the 
sections hereof. 

§ 12. In all prosecutions under this act the costs thereof shall be 
paid out of the fine, if one is collected ; if not, the same shall be paid 
in the manner now provided for by law, and the rest of the fine shall 
be paid to the State Treasurer. 

§ 13. In all ^prosecutions under this act, relating to the sale and 
manufacture of unclean, impure, unhealthy, adulterated or unwhole- 
some milk, if the milk be shown to contain more than eighty-eight 
per centum of water or fluids or less than twelve per centum of milk 
solids which shall contain not less than three per centum of fat, it 
shall be declared adulterated, and milk drawn from cows within fifteen 
days before and five days after parturition, or from animals fed on 
distillery waste, or any substance in the state of putrefaction, or fer- 
mentation, or upon any unhealthy food whatever, shall be declared 
unclean, impure, unhealthy and unwholesome milk. This section shall 
not prevent the feeding of ensilage from silos. 

§ 14. The doing of any thing prohibited being done, and the not 
doing of any thing directed to be done in this act shall be j^resumptive 
evidence of a willful intent to violate the different sections and pro- 
visions hereof. 

§ 15. Chapters four hundred and sixty-seVen of the laws of eighteen 
hundred and sixty-two, five hundred and forty-four and five hundred 
and eighteen of the laws of eighteen hundred and sixty-four, five 
hundred and fifty-nine of the laws of eighteen hundred and sixty-five, 
four hundred and fifteen of the laws of eighteen hundred and seventy- 
seven, two hundred and twenty and two hundred and thirty-seven of 
the laws of eighteen hundred and seventy-eight, four hundred and 
thirty-nine of the laws of eighteen hundred and eighty, and two hun- 
dred and fourteen of the laws of eighteen hundred and eighty-two, 
are hereby repealed. 

§ 16. This act shall take effect on the first day of June, eighteen 
hundred and eighty-four, except as otherwise provided therein. 
[Sen. Doc. No. 24.] 61 



402 [SEiq-ATE 



Chapter 183, Laws of 1885. 

AN ACT to prevent deception in the sale of dairy products, and to 
preserve the public health, being supplementary to and in aid of 
chapter two hundred and two of the laws of eighteen hundred and 
eighty-four, entitled *' An act to prevent deception m sales of dairy 
products. " 

Passed April 30, 1885; three-fifths being present. 

Tlie People of the State of Neiu York, represented in Senate aiid 
Assembly, do etiact as folloius : 

SECTiojir 1. No person or persons shall sell or exchange, or expose 
for sale or exchange, any unclean, impure, unhealthy, adulterated or 
unwholesome milk, or shall offer for sale any article of food made 
from the same, or of cream from the same. The provisions of this 
section shall not apply to skim milk sold to bakers or to housewives 
for their own use or manufacture, upon written orders for the same, 
nor to skim milk sold for use in the county in which it is produced. 
This provision shall not apply to pure skim cheese made from milk 
which is clean, pure, healthy, wholesome and unadulterated, except by 
skimming. Whoever violates the provisions of this section is guilty 
of a misdemeanor, and shall be punished by a fine of not less than $25, 
nor more than 1200, or by imprisonment of not less than one month 
or more than six months, or both such fine and imprisonment for the 
first offense, and by six months' imprisonment for each subsequent 
offense. 

§ 3. No person shall keep cows for the production of milk for 
market, or for sale or exchange, or for manufacturing the same, or 
cream from the same, into articles of food, in a crowded or unhealthy 
condition, or feed the cows on food that is unhealthy, or that produces 
impure, unhealthy, diseased or unwholesome milk. No person shall 
manufacture from impure, unhealthy, diseased or unwholesome milk, 
or of cream from the same, any article of food. Whoever violates the 
provisions of this section is guilty of a misdemeanor and shall be pun- 
ished by a fine of not less than $25, nor more than $200, or by im- 
prisonment of not less than one month or more than four months, or 
by both such fine and imprisonment for the first offense, and by four 
months' imprisonment for each subsequent offense. 

§ 3. No person or persons shall sell, supply or bring to be manufac- 
tured to any butter or cheese manufactory, any milk diluted with 
water or any unclean, impure, unhealthy, adulterated or unwholesome 
milk, or milk from which any cream has been taken (except pure skim 
milk to skim cheese factories), or shall keep back any part of the milk 
commonly known as "strippings," or shall bring or supply milk to 
any butter or cheese manufactory that is sour (except pure skim milk 
to skim cheese factories). No butter or cheese manufactories, except 
those who buy all the milk they use, shall use for their own benefit, or 
allow any of their employees or any other person to use for their own 
benefit, any milk, or cream from the milk, or the product thereof, 
brought to said manufactories without the consent of the owners 
thereof. Every butter or cheese manufacturer, except those who buy 
all the milk they use, shall keep a correct account of all the milk daily 



No. 34.] 403 

received, and of the number of packages of butter and cheese made 
each day, and the number of packages and aggregate weight of cheese 
and butter disposed of each day, which account shall be open to 
inspection to any person who delivers milk to such manufacturer. 
Whoever violates the provisions of this section shall be guilty of a 
misdemeanor, and shall be punished for each offense by a fine of not 
less than $25 or more than $200, or not less than one month or more 
than six months' imprisonment, or both such fine and imprisonment. 

§ 4. No manufacturer of vessels for the package of butter shall sell 
or dispose of any such vessels without branding his name and the true 
weight of the vessel or vessels on the same, with legible letters or fig- 
ures not less than one-fourth of an inch in length. Whoever violates 
the provisions of this section is guilty of a misdemeanor, and shall be 
punished for each offense by a fine of not less than $50 nor more than 
$100, or by imprisonment of not less than thirty days or more than 
sixty days, or by both such fine and imprisonment. 

§ 5. No person shall sell, or offer or expose for sale, any milk except 
in the county from which the same is produced, unless each can, ves- 
sel or package containing such milk shall be distinctly and durably 
branded with letters not less than one inch iu length, on the outside, 
above the center, on every can, vessel or package containing such milk, 
the name of the county from which the same is produced; and the 
same marks shall be branded or painted in a conspicuous place on the 
carriage or vehicle in which the milk is drawn to be sold; and such 
milk can only be sold in, or retailed out of a can, vessel, package or 
carriage so marked. Whoever violates the provisions of this section 
shall be guilty of a misdemeanor, and shall be punished by a fine of 
not less than $25 nor more than $200, or not less than two months or 
more than four months' imprisonment, or both such fine and imprison- 
ment, for the first offense, and by four months' imprisonment for each 
subsequent offense. 

§ 6. No person shall manufacture out of any oleaginous substance 
or substances, or any compound of the same, other than that produced 
from unadulterated milk, or of cream from the same, any article 
designed to take the place of butter or cheese produced from pure un- 
adulterated milk or cream of the same, or shall sell, or offer for sale, 
the same as an article of food. This provision shall not apply to pure 
skim-milk cheese made from pure skim milk. Whoever violates the 
provisions of this section shall be guilty of a misdemeanor, and be 
punished by a fine of not less than $200 nor more than $500, or not 
less than six months or more than one year's imprisonment, or both 
such fine and imprisonment for the first offense, and by imprisonment 
for one year for each subsequent offense. 

§ 7. No person by himself or his agents or servants shall render or 
manufacture out of any animal fat or animal or vegetable oils not pro- 
duced from unadulterated milk or cream from the same, any article or 
product in imitation or semblance of or designed to take the place of 
natural butter or cheese produced from pure unadulterated milk or 
cream of the same, nor shall he or they mix, compound with, or add 
to milk, cream or butter any acids or other deleterious substance or 
any animal fats or animal or vegetable oils not produced from milk or 
cream, with design or intent to render, make pr produce any article or 



404 [Senate 

substance or auy human food in imitation or semblance of natural 
butter or cheese, nor shall he sell, keep for sale, or offer for sale any 
article, substance or compound made, manufactured or produced in 
violation of the provisions of this section, whether such article, sub- 
stance or compound shall be made or produced in this state or in anv 
other state or country. Whoever violates the provisions of this section 
shall be guilty of a misdemeanor and be punished by a fine of not less 
than $200 nor more than $500 or not less than six mouths' or more 
than one years' imprisonment for the first offense, and by imprison- 
ment for one year for each subsequent offense. Nothing in this sec- 
tion shall impair the provisions of section six of this act. 

§ 8. No person shall manufacture, mix or compound with or add to 
natural milk, cream or butter any animal fats or animal or vegetable 
oils, nor shall he make or manufacture auy oleaginous substance not 
produced from milk or cream, with intent to sell the same for butter 
or cheese made from unadulterated milk or cream, or have the same in 
his possession, or offer the same for sale with such intent, nor shall any 
article or substance or compound so made or produced, be sold for 
butter or cheese, the product of the dairy. If any person shall coat, 
powder or color with annatto or any coloring matter whatever butter- 
ine or oleomargarine, or any compounds of the same or any product or 
manufacture made in whole or in part from animal fats or animal or 
vegetable oils not produced from unadulterated milk or cream whereby 
the said product, manufacture or compound shall be made to resem- 
ble butter or cheese, the product of the dairy, or shall have the same 
in his possession, or shall sell or offer for sale or have in his possession 
any of the said products which shall be colored or coated in semblance 
of or to resemble butter or cheese, it shall be conclusive evidence of an 
intent to sell the same for butter or cheese, the product of the dairy. 
Whoever violates any of the provisions of this section shall be guilty 
of a misdemeanor, and be punished by a fine of not less than two hun- 
dred dollars nor more than one thousand dollars. This section shall 
not be construed to impair or affect the prohibitions of sections six and 
seven of this act. 

§ 9. Every manufacturer of full-milk cheese may put a brand upon 
each cheese indicating " full-milk cheese," and tlie date of the month 
and year when made; and any person using this brand upon any 
cheese made from which any cream whatever has been taken shall be 
guilty of a misdemeanor, and shall be punished for each offense by a 
fine of not less than one hundred dollars nor more than five hundred 
dollars. 

§ 10. No person shall offer, sell or expose for sale in full packages, 
butter or cheese branded or labeled with a false brand or label as to 
county or state m which the article is made. Whoever violates the 
provisions of this section is guilty of a misdemeanor, and shall be pun- 
ished by a fine of not less than twenty-five dollars or more than fifty 
dollars, or imprisonment of not less than fifteen days or more than 
thirty days for the first offense, and fifty dollars or thirty days' im- 
prisonment for each subsequent offense. 

§ 11. No person shall manufacture, sell or offer for sale any con- 
densed milk, unless the same shall be put up in packages upon which 
shall be distinctly labeled or stamped the name, or brand, by whom or 



No. 24. ] 405 

under which the same is made. No condensed milk shall be made or 
offered for sale unless the same is manufactured from pure, clean, 
healthy, I'resli, unadulterated and wholesome milk, from which the 
cream has not been removed, or unless the proportion of milk solids 
contained in the condensed milk shall be in amount the equivalent of 
twelve per centum of milk solids in crude milk, and of' such solids 
twenty-five per centum shall be fat. When condensed milk shall be 
sold from cans, or packages not hermetically sealed, the vendor shall 
brand or label such cans or packages with the name of the county or 
counties from whicli the same was produced, and the name of the vendor. 
Whoever violates the provisions of this section shall be guilty of a mis- 
demeanor, and be punished by a fine of not less than fifty dollars or 
more than five hundred dollars, or by imprisonment of not more than 
six months, or by both such fine and imprisonment for the first offense, 
and by six mouths' imprisonment for each subsequent offense. 

§ 12. Upon the expiration of the term of office of the present com- 
missioner, the governor, by and with the advice and consent of the 
senate, shall appoint a commissioner, who shall be known as the New 
York state dairy commissioner, who shall be a citizen of this state, and 
who shall hold his otfice for the term of two years, or until his succes- 
sor is appointed, and shall receive a salary of three thousand dollars 
per annum, and his necessary expenses incurred in the discharge of 
his official duties under this act. Said commissioner shall be charged, 
under the direction of the governor, with the enforcement of the vari- 
ous provisions thereof, and with all laws prohibiting or regulating the 
adulteration of butter, cheese or milk. The said commissioner is hereby 
authorized and empowered to appoint such assistant commissioners and 
to employ such experts, chemists, agents and such counsel as may be 
deemed by him necessary for the proper enforcement of this law, their 
compensation to be fixed by the commissioner. The said commissioner 
is also authorized to employ a clerk at an annual salary not to exceed 
twelve hundred dollars. The sum of fifty thousand dollars is hereby 
appropriated, to be paid for such purpose out of any moneys in the 
treasury not otherwise appropriated. All charges, accounts and ex- 
penses authorized by this act shall be paid by the treasurer of the 
state upon the warrant of the comptroller, after such expenses have 
been audited and allowed by the comptroller. The entire expenses of 
said commissioner shall not exceed the sum appropriated for the pur- 
poses of this act. The said commissioner shall make annual reports 
to the legislature, on or before the fifteenth day of January of each 
year, of his work and proceedings, and shall report in detail the num- 
ber of assistant commissioners, experts, chemists, agents and counsel 
he has employed, with their expenses and disbursements. The said 
commissioner shall have a room in the new capitol, to be set apart for 
his use by the capitol commissioner. The said commissioner and as- 
sistant commissioners and such experts, chemists, agents and counsel 
as they shall duly authorize for the purpose, shall have full access, 
egress and ingress to all places of business, factories, farms, buildings, 
carriages, vessels and cans used in the manufacture and sale of any 
dairy products or any imitation thereof. They shall also have power 
and authority to open any package, can or vessel containing such 
articles which may be manufactured, sold or exposed for sale, in viola- 



406 [Senate 

tion of the provisions of this act, and may inspect the contents therein 
and may take therefrom samples for analysis. This section shall not 
affect the tenure of the office of the present commissioner. 

§ 13. Upon the application for a warrant under this act, the certifi- 
cate of the analyst or chemist of any analysis made by him shall be 
sufficient evidence of the facts therein stated. Every such certificate 
shall be duly signed and acknowledged by such analyst or chemist 
before an officer authorized to take acknowledgments of conveyances 
of real estate. 

§ 14. Courts of special sessions shall have jurisdiction of all cases 
arising under this act, and their jurisdiction is hereby extended so as 
to enable them to enforce the penalties imposed by any or all sections 
thereof. 

§ 15. In all prosecutions under this act, one-half of the money shall 
be paid by the court or clerk thei-eof to the city or county where the 
recovery shall be had, for the support of the poor, except in the city 
and county of New York shall be equally divided between the pension 
funds of the police and fire departments, and the residue shall be paid 
to the dairy commissioner, who shall account therefor to the treasury 
of the State, and be added to any appropriation made to carry out the 
provisions of this act. All sums of money expended by the dairy 
commissioner under the provisions of this act, shall be audited and 
allowed by the comptroller of the State. Any bond given by any 
officer shall be subject to the provisions of this section. 

§ 16. In all prosecutions under this act relating to the sale and 
manufacture of unch^an, impure, unhealthy, adulterated or unwhole- 
some milk, if the milk be shown to contain more than eighty-eight 
per centum of water or fluids, or less than twelve per centum of milk 
solids, which shall contain not less than three per centum of fat, it 
shall be declared adulterated, and milk drawn from cows within fifteen 
days before, and five days after, parturition, or from animals fed on 
distillery waste, or any substance in the state of putrefaction or fer- 
mentation, or upon any unhealthy food whatever, shall be declared 
unclean, unhealthy, impure and unwholesome milk. This section shall 
not prevent the feeding of ensilage from silos. 

§ 17. The doing of any thing prohibited being done, and the not 
doing of any thing directed to be done in this act, shall be presump- 
tive evidence of a willful intent to violate the different sections and 
provisions thereof. If any person shall suffer any violation of the 
provisions of this act by his agent, servant, or in any room or building 
occupied or controlled by him, he shall be deemed a principal in such 
violation and punished accordingly. 

§ 18. Chapters four hundred and sixty-seven of the laws of eighteen 
hundred and sixty-two, five hundred and forty-four and five hundred 
and eighteen of the laws of eighteen hundred and sixty-four, five 
hundred and fifty-nine of the laws of eighteen hundred and sixty- 
five, four hundred and fifteen of the laws of eighteen hundred and 
seventy-seven, two hundred and twenty and two hundred and thirty- 
seven of the laws of eighteen hundred and seventy-eight, four hundred 
and thirty-nine of the laws of eighteen hundred and eighty, and two 
hundred and fourteen of the laws of eighteen hundred and eighty- 
two, are hereby repealed. 



No. 24. J 407 

§ 19. If any person shall, by himself or other, violate any of the 
provisions of sections one, two, three, four or five of this act, or 
knowingly suffer a violation thereof by his agent, or in any building or 
room occupied by him, he shall in addition to the fines and punish- 
ments therein described for each offense, forfeit and pay a fixed penalty 
of $100. If any person, by himself or another, shall violate any of 
the provisions of section six, seven or eight of this act, he shall, in 
addition to the fines and penalties herein prescribed for each offense, 
forfeit and pay a fixed penalty of $500. Such penalties shall be re- 
covered with costs in any court of this State having jurisdiction 
thereof, in an action to be prosecuted by the Dairy Commissioner or 
any of his assistants in the name of the people of the State of New 
York. 

§ 20. This act and each section thereof is declared to be enacted to 
prevent deception in the sale of dairy products, and to preserve the 
public health which is endangered by the manufacture, sale or use of 
the articles or substances herein regulated or prohibited. 

§ 21. This act shall take effect immediately. Sections six and seven 
shall not apply to any product manufactured, or in process of manu- 
facture at the time of the passage of this act ; but neither this exemp- 
tion nor this act shall impair the power to prosecute any violations 
heretofore committed of section six of the act of which this act is 
supplemental. 

Chapter 193, Laws of 1885. 

AN ACT to amend chapter two hundred and two of the laws of 
eighteen hundred and eighty-four, entitled ''An act to prevent de- 
ception in sales of dairy products." 

Passed April 30, 1885; tliree-fiths being present. 

The People of the State of New York, represented in Senate and 
Assembly, do enact as follows : 

Section 1. Section seven of chapter two hundred and two of the 
laws of eighteen hundred and eighty- four, entitled *' An act to prevent 
deception in sales of dairy products," is hereby amended to read as 
follows: 

§ 7. No person shall offer, sell or expose for sale butter or cheese 
branded or labeled with a false brand or label as to the quality of the 
article or the county or State in which the article is made. The New 
York State Dairy Commissioner is hereby authorized and directed to 
procure and issue to the cheese manufactories of the State, upon 
proper application therefor and under such regulations as to the cus- 
tody and use thereof as he may prescribe, a uniform stencil brand 
bearing a suitable device or motto, and tbe words "New York State 
Full Cream Cheese." Every brand issued shall be used upon the out- 
side of the cliees3 and also upon the package containing the same, and 
Shall bear a different number for each separate manufactory, and the 
commissioner shall keep a book in which shall be registered the name, 
location and number of each manufactory using the said brand, and 
the name or names of the persons at each manufactory authorized to 



408 [Senate 

use the same. It shall be unlawful to use or permit such stencil brand 
to be used upon any other than full cream cheese or packages contain- 
ing the same. Whoever violates the provisions of this section is 
guilty of a misdemeanor, and for each and every cheese or package so 
falsely branded shall be punished by a fine of not less than $^5 or 
more "than $50, or imprisonment of not less than fifteen or more than 
thirty days. 
§ 2. This act shall take effect immediately. 

Chapter 427, Lav^^s of 1885. 

AN ACT to protect butter and cheese manufacturers. 

Passed June 8, 1885; three-fifths being present. 

TJie People of the State of New York, represented in Seriate and 
Assembly, do enact as folloios : 

Section" 1. Whoever shall with intent to defraud, sell, supply or 
bring to be manufactured to any butter or cheese manufactory in this 
State, any milk diluted with water, or in any way adulterated, unclean 
or impure, or milk from which any cream has been taken, or milk 
commonly known as skimmed milk, or whoever shall keep back any 
part of the milk as strippings, or whoever shall knowingly bring or 
supply milk to any butter or cheese manufactory, that is tainted or 
sour, or whoever shall knowingly bring or supply to any butter or 
cheese manufactory, milk drawn from cows within fifteen days before 
parturition, or within three days after parturition, or any butter or 
cheese manufacturers who shall knowingly use or allow any of his or 
her employees or any other person to use for his or her benefit, or 
for their own individual benefit, any milk or cream from the milk 
brought to said butter or cheese manufacturer, without the consent of 
all the owners thereof, or any butter or cheese manufacturer who shall 
refuse or neglect to keep or cause to be kept a correct account, open to 
the inspection of any one furnishing milk to such manufacturer, of 
the amount of milk daily received, or of the number of pounds of 
butter and the number of cheese made each day, or of the number cut 
or otherwise disposed of, and the weight of each, shall for each and 
every offense forfeit and pay a sum not less than $25 nor more than 
$100, with costs of suit to be sued for in any court of competent jur- 
isdiction for the benefit of the person or persons, firm or association, 
or corporation or their assigns upon whom such fraud or neglect shall 
be committed. But nothing in this act shall affect, impair or repeal 
any of the provisions of chapter two hundred and two of the laws of 
eighteen hundred and eighty-four, or of the acts amendatory thereof 
or supplementary thereto. 

§ 2. This act shall take effect immediately. 

Chapter 458, Lavts of 1885. 

AN ACT to amend chapter one hundred and eighty-three of the laws 
of eighteen hundred and eighty-five, entitled "An act to prevent 
deception in the sale of dairy products, and to preserve the public 



No. 24.] 409 

health, being supplementary to and in aid of chapter two hundred 
and two of the laws of eighteen hundred and eighty-four, entitled 
•^ An act to prevent deception in sales of dairy products.' " 

Passed June 9, 1885; tliree-fiftlis being present. 

The People of the State of Neio York, represented in Senate and 
Assembly, do enact asfoUetus: 

SECTioisr 1. Section six of chapter one hundred and eighty-three of 
the laws of eighteen hundred and eighty-five, entitled "An act to pre- 
vent deception in the sale of dairy products, and to preserve the public 
health, being supplementary to and in aid of chapter two hundred and 
two of the laws of eighteen hundred and eighty-four, entitled ' An 
act to prevent deception in sales of dairy products,' " is amended so as 
to read as follows: 

§ 6. No person shall manufacture out of any oleaginous substance 
or substances, or any compound of the same, other than that produced 
from unadulterated milk, or of cream from the same, any article de- 
signed to take the place of butter or cheese produced from pure una- 
dulterated milk or cream of the same, or shall sell, or offer for sale, 
the same as an article of food. This provision shall not apply to pure 
skim-milk cheese, made from pure skim milk. Whoever violates the 
provisions of this section shall be guilty of a misdemeanor, and be 
punished by a fine of not less than $100 nor more than $500, or not 
less than six months or more than one year's imprisonment, or both 
such fine and imprisonment for the first offense, and by imprisonment 
for one year for each subsequent offense. 

§ 2. Section seven of said act is amended so as to read as follows: 
§ 7. No person by himself or his agents or servants shall render or 
manufacture out of any animal fat or animal or vegetable oils not pro- 
duced from unadulterated milk or cream from the same, any article or 
product in imitation or semblance of or designed to take the place of 
natural butter or cheese produced from pure unadulterated milk or 
cream of the same, nor shall he or they mix, compound with, or add 
to milk, cream or butter any acids or other deleterious substance or 
any animal fats or animal or vegetable oils not produced from milk or 
cream, with design or intent to render, make or produce any article 
or substance or any human food in imitation or semblance of natural 
butter or cheese, nor shall he sell, keep for sale, or offer for sale any 
article, substance or compound made, manufactured or produced in 
violation of the provisions of this section, whether such article, sub- 
stance or compound shall be made or produced in this State or in any 
other State or country. Whoever violates the provisions of this sec- 
tion shall be guilty of a misdemeanor and be punished by a fine of not 
less than $100 nor more than $500, or not less than six months or 
more than one year's imprisonment for the first offense, and by im- 
prisonment for one year for each subsequent offense. Nothing in this 
section shall impair the provisions of section six of this act. 

§ 3. Section eight of said act is amended so as to read as follows: 

§ 8. No person shall manufacture, mix or compound with or add to 

natural milk, cream or butter any animal fats or animal or vegetable 

oils, nor shall he make or manufacture any oleaginous substance not 

produced from milk or cream, with intent to sell the same for butter 

[Sen. Doc. No. 24.] 52 



410 [Senate 

or cheese made from un adulterated milk or cream, or have the same in 
his possession, or offer the same for sale with such mtent, nor shall 
any article or substance or compound so made or produced, be sold for 
butter or cheese, the product of the dairy. If any person shall coat, 
powder or color with annatto or any coloring-matter whatever butterine 
or oleomargarine, or any compounds of the same or any product or 
manufacture made in whole or i-n part from animal fats or animal or 
vegetable oils not produced from unadulterated milk or cream whereby 
the said product, manufacture or compound shall be made to resemble 
butter or cheese, the product of the dairy, or shall have the same in 
his possession, or shall sell or offer for sale or have in his possession 
any of the said products which shall be colored or coated in semblance 
of or to resemble butter or cheese, it shall be conclusive evidence of 
an intent to sell the same for butter or cheese, the product of the dairy. 
Whoever violates any of the provisions of this section shall be guilty 
of a misdemeanor, and be punished by a fine of not less than $ilOO 
nor more than $1,000. This section shall not be construed to impair 
or affect the prohibitions of sections six and seven of this act. 

§ 4. Section seventeen of said act is amended so as to read as follows: 
§ 17. The doing of any thing herein prohibited being done, shall be 
evidence of a violation of the provisions of this act relative to the 
thing so prohibited; and the not doing of any thing herein directed to 
be done, shall be evidence of a violation of the provisions of this act 
relative to the thing so directed to be done. If any person shall suffVr 
any violation of the provisions of this act by his agent, servant, or in 
any room or building occupied or controlled by him, he shall be deemed 
a principal in such violation and punished accordingly, 
§ 5, This act shall take effect immediately. 



A BEIEP SUMMARY OF THE LAWS OP THE DIFFEEENT 
STATES AND TERRITORIES OF THE UNITED STATES 
RELATIVE TO OLEOMARGARINE, BUTTERINE, SUINE 
AND KINDRED PRODUCTS. 

States. 
Alabama. 
This State has no law upon this subject. 

Arkansas. 
This State has no law upon this subject. 

California. 

" An act to prevent the sale of oleomargarine, under the name and 
pretense that the said commodity is butter." 

This law is restrictive, requires the word ''oleomargarine " to l)e 
branded on the package. The penalty is from $50 to $200, or impris- 
onment from 50 to 300 days, or both. 

''An act to prevent fraud and deception in the sale of butter and 
cheese." 



ISTo. 24.] 4-11 

This law is restrictive, requiring the article to be manufactured and 
sold under its appropriate name. Penalty is from $10 to $500 or im- 
prisonment from ten to ninety days, or both. Approved, March 2, 
1881. 

•' An act to prevent the sale or disposition as butter of the substance 
known as ' oleomargarine,' or ' oleomargarine butter,' and when 
* oleomargarine ' or 'oleomargarine butter' is sold or disposed of 
requiring notice thereof to be given." 

This law is restrictive, requiring branding, also requiring hotel-keepers, 
etc., to keep posted up in their places of business in three places, the 
words "oleomargarine sold here." Penalty from $5 to $500, or im- 
prisonment for not more than three months, or both such fine and im- 
prisonment, approved March 1, 1883. 

"An act to protect and encourage the production and sale of pure 
and wholesome milk, and to prohibit and punish the production and 
sale of unwholesome or adulterated milk." 

This law makes it a misdemeanor to sell or expose for sale adulter- 
ated or unwholesome milk, or to keep cows for producing the same in 
an unhealthy condition, or feeding them on feed that wiil produce 
impure milk, etc. Penalty is $100 for the first offense, and double 
that amount for each subsequent offense. Approved March 12, 1870. 

Colorado. 

"An act to encourage the sale of milk, and to provide penalties for 
the adulteration thereof." 

This law makes it a misdemeanor to sell adulterated milk or milk 
from which the cream has been taken, or for withholding the strip- 
pings without the purchasers being aware of the fact. Penalty is 
from $25 to $100, or imprisonment for six months, or by both such 
fine and imprisonment. In force May 20, 1881. 

" An act to regulate the manufacture and sale of oleomargarine, 
butterine, suine or other substances made in imitation of, or having 
ihe semblance of butter, and to provide penalties for the violation of 
the provisions hereof." 

This law requires that a license sliall be necessary to manufacture, 
import, or sell oleomargarine or kindred products within the State. 
License to manufacture or import not less than 1,000 ; license to sell 
not less than 500 ; penalty from $50 to $500, or imprisonment not to 
exceed one year or both. Approved April 6, 1885. 

Connecticut. 

"An act concerning the sale of oleomargarine and other articles." 

This law requires that the article shall be properly branded, and 

that the seller shall keep a sign posted up in his place of business that 

such commodity is sold there. Penalty $7, or imprisonment from ten 

to thirty days or both. Approved April 4, 1883. 

Delaware. 
" All act to regulate the manufacture and sale of oleomargarine." 
This law is restrictive in its nature, penalty $50, commitment until 
the fine is paid. Approved February 10, 1879. 



412 [Senate 

"An act to amend chapter 154, volume 16, Laws of Delaware." 
This amendment has reference to the fact that the substance manu- 
factured is "artificial butter." Passed March 21, 1883. 

Florida. 

Chapter 80, sections 34-35, McClellans' Digest, 1881. 

Section 34 makes it a misdemeanor to sell spurious preparations as 
butter ; section 35 has reference to hotels and boarding-houses. 
Penalty, not to exceed $100, or imprisonment not to exceed thirty 
days, or both. 

Georgia. 
This State has no law upon this subject. 

Illinois. 

"An act to prevent and punish the adulteration of articles of food, 
drink and medicine, and the sale thereof when adulterated." 

Section 3 of this law has reference to coloring matter in food, drink 
or medicine. Section 4 of this Liw has reference to mixing oleomar- 
garine with butter, cheese, etc., requiring the seller to inform the 
buyer of the fact and the proportion of the mixture. Penalty, first 
offense, $25 to $200; second offense, $100 to $200, or imprisonment 
from one to six months or both ; tliird offense, from $500 to $2,000 
and imprisonment not less than one year nor more than five years. 
Approved June 1, 1881. 

"An act to require operators of butter and cheese factories on the 
co-operative plan to give bonds, and to prescribe penalties for the vio- 
lation thereof." 

This law requires the filing of a bond in the penal sum of $6,000 
that certain reports will be made on the first of each month and a copy 
filed with the town clerk, etc. Penalty, from $200 to $500, or im- 
prisonment from thirty days to six months, or both. Approved June 
18, 1883. 

Indiana. 

Section 2071, Kevised Statutes, " Selling unwholesome milk." 

This section provides against the sale of unwholesome milk, whether 
from adulteration or from the feed given the cows ; also against the 
use of poisonous or deleterious material in the manufacture of butter 
and cheese. Penalty, from $50 to $500. 

" An act to prevent the sale of impure butter, and the keeping on 
any table at any hotel or boarding-house of impure butter, providing 
penalties declaring an emergency." 

This law requires the branding with the word " oleomargarine." 
Penalty, from $10 to $50. Approved March 3, 1883. 

Iowa. 

Section 4042, Code. 

This section provides against the adulteration of milk in any way. 
Penalty, $25 to $100, and makes the offender liable in double that 
amount to the party injured. 



No. 24.] 413 

" An act to protect the dairy interests and for the punishment of 
fraud connected therewith. 

This law requires that " oleo " and kindred products shall be branded 
with the word "oleomargarine." 

Penalty from $20 to $100 or imprisonment from ten to ninety days. 

"An act to prevent and punish the adulteration of articles of food, 
drink and medicine, and the sale thereof when adulterated." 

This law provides that skimmed milk cheese shall be so branded, and 
when oleomargarine is mixed with any other substance for sale it shall 
be distinctly branded with the true and appropriate name. Penalty, 
first offense from 110 to 150 ; second, from $25 to $100 or confined in 
the county jail not more than thirty days; third, from $500 to $1,000 
and imprisonment not less than one year nor more than five years, 

Kansas. 
Has no law upon this subject. 

Kentucky. 
Has no law upon this subject. 

Louisiana. 
Has no law upon this subject. 

Maryland. 

"An act to repeal the act of 1883, chapter 493, entitled 'An act foi 
the protection of dairymen, and to prevent deception in the sale of 
butter and cheese, and to re-enact new sections in lieu thereof.' " 

This law requires that substances made in semblance of butter and 
cheese not the true product of the dairy shall be branded with the 
word " Oleomargarine " so as to be conspicuous, and that the buyer 
shall be apprised of the nature of the article that he has bought. Pen- 
alty, $100 or imprisonment not less than thirty or more than ninety 
days for the second offense and not less than three mouths nor more 
than one year for the third offense. Approved April 8, 1884. 

Mississippi. 
This State has no law upon this subject. 

Maine. 

" An act to amend chapter 128 of the Eevised Statutes, relating to 
the sale of unwholesome food." 

This law is prohibitive as to oleomargarine and kindred products. 
Penalty, for the first offense $100, and for each subsequent offense $200, 
to be recovered with costs. 

Massachusetts. 

This State has a law against selling adulturated milk. 

Penalty for first offense $50 to $100; for the second offense $100 to 



414 [Senate 

, or by imprisonment from thirty to sixty days, and for subse- 
quent offenses $50 and imprisonment from sixty to ninety days. 

Michigan. 

** An act to prevent deception' in the manufacture and sale of dairy 
products and to preserve the public health." 

This law prohibits the manufacture and sale of oleomargarine and 
kindred products. 

Penalty, $200 to $500, or not less than six months nor more than 
one year's imprisonment or both for the first offense, and by imprison- 
ment for one year for each subsequent offense. 

Approved June 12, 1885. 

Minnesota. 

"An act to prohibit and prevent the sale or manufacture of un- 
healthy or adulterated dairy products." 

This law prohibits the sale of impure or adulterated milk. 

Penalty, $25 to $200 or imprisonment from one to six montlis or 
both for the first offense and six months' imprisonment for each sub- 
sequent offense. This law also prohibits the manufacture and sale of 
oleaginous substances or compounds of the same. 

Penalty from $100 to $500, and from six months to one year's im- 
prisonment or both such fine and imprisonment for the first offense 
and by imprisonment one year for each subsequent offense. 

Approved March 5, 1885. 

Missouri. 

This State passed the first prohibitory law. 

Penalty, confinement in the county jail not to exceed one year or 
fine not to exceed $1,000 or both. 

Nebraska. 

Section 2345, ** Skimmed milk or adulterated milk." This section 
provides against the sale of adulterated milk and makes a penalty of 
from $25 to $100, and be liable to double the amount to the person or 
persons upon whom the fraud is perpetrated. 

Nevada. 
This State has no law upon this subject. 

New Hampshire. 

"An act relating to the sale of imitation butter." 

This law provides that no artificial butter shall be sold unless it is 
colored PINK. 

Penalty for the first offense $50, and for a second offense a fine of 
$100, " A certificate of the analysis sworn to by the analyzer shall be 
admitted in evidence in all prosecutions." 

" The expense of the analysis not exceeding $20, included in the 
costs." 



No. 24.] 415 

New Jersey. 
Law similar to the New York law. 

North Carolina. 
This State has no law npou the subject. 

Ohio. 

This State has a law that is prohibitory except as to oleomargarine 
made of beef suet and milk. 

Penalty, $100 to $500, or from three to six months' imprisonment 
or both for the first offense, and by such fine and imprisonment for 
one year for each subsequent offense. 

Passed April 27, 1885. 

Oregon. 

The law in this State provides against adulterated and unwholesome 
milk, against keeping cows in an unhealthy condition, and against 
feeding them upon unheal thful food. 

It also provides that oleaginous substances sold upon the market shall 
be so branded as to distinguish them from the true dairy product; 
and that in hotels, boarding houses, restaurants, etc., where such sub- 
stances are used as an article of food the bill of fare shall state the 
fact and that the name of the said substance shall be posted up in the 
dining-room in a conspicuous place. Passed February 20, 1885. 

Pennsylvania. 

*'An act to protect dairymen, and to prevent deception in sales of 
butter and cheese. 

This act requires the branding of imitation butter and cheese. 
Penalty, $100. Violations of this act by exportation to a foreign 
country are punished by a fine of from $5, to $200, or by imprison- 
ment from ten to thirty days, or by both such fine and imprisonment. 
Approved, May 24, 1883. 

"An act for the protection of the public health and to prevent adul- 
teration of dairy products and fraud in the sale thereof." 

This law prohibits the sale of oleomargarine and kindred products. 
Penalty, $100 to $300, or by imprisonment from ten to thirty days for 
the first offense and by imprisonment for one year for each sub- 
sequent offense. Approved, May 21, 1885. 

Rhode Island. 

**0f the sale of butter, potatoes, onions, berries, nuts and shelled 
beans. " 

This law provides that artificial butter shall be stamped "Oleomar- 
garine," and that the retailer shall deliver to the purchaser a label upon 
which shall be the word " Oleomargarine." Penalty, $100. 

South Carolina. 
There is no law in this State relative to this subject. 



416 [Senate 



Tennessee. 

Code of 1884, chapter 14, sections 2682, 2683, 2684. 

This law requires that the substance shall be manufactured under 
its true and appropriate name and that it shall be distinctly branded 
with the true aud appropriate name. Penalty, from $10 to $300, or 
imprisonment from ten to ninety days. 

Texas. • 

This State has no law upon this subject. 

Vermotit. 

" An act to prevent fraud in the sale of oleomargarine and other 
substances as butter." 

This law provides that oleomargarine and kindred products shall 
not be sold as butter. Penalty, $500. Approved, November, 1884. 

Chapters 192, Laws of 1874, 76 of 1870, 51 of 1855, provide against 
the adulteration of milk. 

Virginia, 

Code of Virginia, 1873, chapter 865, title 26, section 56. 

'' Provision against adulterating milk intended for the manufacture 
of cheese." 

This law provides against the adulteration of milk carried to cheese 
manufactories, etc. Penalty, from $25 to $100, with costs of suit. 

West Virginia. 

Chapter 41, Acts of West Virginia, 1885. 

'* An act to prevent the manufacture and sale of mixed and impure 
butter and cheese and imitations thereof." 

This law requires that the true and appropriate name of the sub- 
stance shall be printed thereon, etc. Penalty, from $10 to $100, or 
imprisonment. 

Wisconsin. 

Section 1494, chapter 61, Revised Statutes. 

This act provides that no cream shall be taken from the manufac- 
tory where it is being worked up, also that the persons manufacturing 
cheese at factories shall keep certain records. 

Chapter 361, R. S. 

"An act to prevent the manufacture and sale of oleaginous sub- 
stances or compounds of the same in imitation of the pure dairy pro- 
ducts, and to repeal sections 1 and 3 of chapter 49 of the laws of 
1881." 

This law prohibits the manufacture and sale of oleomargarine and 
kindred products. Penalty, not to exceed $1,000, or imprisonment 
not to exceed one year, or by both such fine and imprisonment. Pub- 
lished April 13, 1885. 



No. 24. j 417 

Territories. 

A laska. 
Have not heard from this Territory as yet. 

Arizona. 

" An act to regulate the sale and manufacture of oleomargarine or 
other substitutes for butter in the Territory of Arizona." 

This law requires that oleomargarine and kindred substances sold 
in the Territory shall be appropriately branded with the word " oleo- 
margarine." And that the seller shall deliver to the purchaser a 
printed label on which is the word "oleomargarine." Also that 
dealers shall keep posted up in their places of business this sign, 
" Oleomargarine sold here." Penalty for the first offense not less than 
$5, for the second offense not less than 1100 or imprisonment for 
sixty days, and for each succeeding offense $500 and imprisonment 
for ninety days. Approved, March 8, 1883. 

Dakota. 

" An act to secure the public health and safety against unwhole- 
some provisions." 

This law requires that all oleaginous substances shall be branded 
with their true and proper names. Costs of analyses, not exceeding 
$20, shall or may be included in the costs of prosecutions. Penalty, 
first offense, $100, and every subsequent offense $200. Passed at the 
session of 1883. 

Idaho. 
This Territory has no law upon this subject. 

Montana. 
This Territory has no law upon this subject. 

New Mexico. 
This Territory has no law upon this subject. 

Utah. 
This Territory has no law upon this subject. 

Washi7igton. 
This Territory has no law upon this subject. 

Wyoming. 
This Territory has no law upon this subject. 
[Sen. Doc' No. 24.] 53 



INDEX. 



Page. 

Absorption, theory of, etc. 379, 380 

Abstracts of patents issued by United States government for mak- 
ing bogus butter and treating fats for the same 317-371 

Artificial digestion of fats, , 374 

Arrests 11, 30 

Bartley, E. H., work of 37 

Botanical description of oils used in butter substitutes 196 

ben oil 198 

bone fat 203 

colza oil 200 

cocoa butter . 202 

cotton seed oil 196 

cameline oil 201 

cocoanut oil 201 

mustard seed oil 199 

peanut oil 198 

palm oil 202 

rape seed oil 200 

rubsen seed oil 200 

sesame oil 197 

Butter, adulterations of 181 , 312 

artificial, dangers from deleterious ingredients used in mak- 
ing 386 

enormous sale of 316 

insolubility of that made from animal fats, its evil 

effects on digestion, experiments in reference to, etc. . 378 
liability of conveying disease germs into the human sys- 
tem through 381 

manner in which trichinae, tape worm, etc., can get 

into 381 

manufacturers in 22 

of and market for 23 

process of manufacture 14 

receipts of 23 

sale of. 12,20, 21 

shipment of 23 

unheal thfulness of, reasons for 17 

unwholesomeness of , , 371 

bibliography of 283-291 

bog 291 

' chemical and vegetable 292 

^composition of, and its fat 310-312 



420 ^ [Senate 

Pagb. 

Butter, composition, consumers of 22 

cows, annual yield of 312 

curing of, care in selecting salt for 311 

determination of water and other n on -fatty constituents 

of 182, 186 

early history of. 291 

examination of the fat of, its composition, etc 186, 190 

imitation, detection of 14 

important aid of butyric acid in the digestion of 375 

not liable to be contaminated by disease of cow; Dr. Hill's 
experience with milk and butter from sewage-farm fed cows 385 

packing 311 

rancidity of; how brought about; process of renovating; fraud 

in connection with 311 

susceptibility of for absorbing bad odors 310 

the manufacture of substitutes for 190-203 

butterine 196 

Mege Mouries process 190-193 

European process 194 

the manufacture of substitutes for, most recent method in 

United States 195 

the manufacture of substitutes for, in Hamburgh 195 

the manufacture of substitutes for, United States Dairy 

Co.'s process 193 

table showing composition of by various analysts; limits 

given by different authorities 179 

what different authors say about the comparative digesti- 
bility of 376 

Capsules or envelopes on fat globules, evidence for and against 

their existence 307-309 

Cases, disposed of 28 

not disposed of 30 

trial of 9 

Cheese, analyses of; analyses of the fat of 391, 392 

branding of. 16 

manufacture of Neufchatel, foreign, American pure, with 

lard 279 

Chemists, reports of 10 

Churning, time for, effects of on fat globules, methods of, effects 

of various influences upon 310 

Civil proceedings 9 

Clark, A. D., work of 27, 37 

Coloring of butter 267 

determination of , 281 

effects of feed on , 267 

method of analyzing 280 

tests for the nature of 270 

Martin's, Moore's 271 

tables showing analyses of. 281 

lactochrome 267 



No. ^4. ] 421 

Coloring of butter — Continued. Pagb. 

materials used for, viz., chrome yellow, Victoria yellow, 
Martius yellow, with a description of their properties and 

sources 368 

turmeric, carrot, fustic, marigold with description of proper- 
ties and sources 269 

unwholesomeness of some 267 

Comparison of the value of the several styles of cream separators, 

influences upon, etc 305-307 

Convictions obtained 30 

Cooked fats more easily digested than raw 387 

Counsel 8 

Courts 29 

decisions of ' 6, 7, 28, 29 

Cows, feeding of 139 

experiments in 143, 144 

Cream 297 

analysis of 155, 254, 302, 304 

clotted, process of manufacture, Blythe's analysis of 304 

composition of 298 

method of setting for, effects of temperature on, time required 

for rising of 298 

Criminal proceedings 9 

Dairymen, adulteration by 22 

Dairy interests, loss to 24 

Dairy, inspection of 66-111, 124-129 

Diet, best for fat production 297 

Digestion, artificial 16 

Digestive process, description of 371-372 

Dipping, experiments on 129 

Diseases, communicable from animal to man 381 

DuBois, Thomas C, work of. 26, 37 

Erie county supervisors, resolutions of 13 

Evidence obtained 29 

Experiments demonstrating that fats are formed in the animal 

body out of non-fatty elements 294 

Experiments of Mr. W. A. Henry on the effects of temperature on 

the deep setting system 298 

Experiments on the artificial digestion of cooked and raw fats. . . 387 
Experiments of A. Meyers on a man and a boy to determine the 

comparative absorbability of natural and artificial butter 380 

Experts, compensation, expenses and disbursements of 1 

Farmers, adulteration by 12 

Fats, difficult of digestion 387 

Fat, percentage of, by lactoscopo and by analyses 56 

Fines ". 5 

Germs, heat required to kill, etc 382-384 

Geisler, J. F., work of 27 

Ghee 293 

Gilbert, B. D., communication from 393 

Gove, Le Roy S., work of 28 

Gray, Thomas R., work of 25, 36 



422 [Senate 

Page. 

Grocers' Protective Association 21 

Inspection, table of 130-1:^8 

Lactometer 55 

value of degrees of 57 

Lactoscope 55 

Laws of 1882 3^*5-39? 

1884 and 1885 398, 402, 407, 408 

different States and territories 15, 410 

Love, E. G 27 

Meeter, W. W 25, 36 

Mege's erroneous theory of the formation of the fat in the body, 
his assumption that oleomargarine contains the elements pecu- 
liar to butter -. 317 

Milk: 

adulteration of 13 

nalyses of 61-65, 388-391 

calculated 112-123 

condensed .' 152-154 

different animals 145-151 

methods 54 

bibliography of. 10 

daily average of, per week 39 

influences affecting amount of fat in ... 293 

influence of nitrogenized food upon the fat of*. 295 

inspection of 20 

literature of '. . . . 156 

adulterations 156 

analyses of 157 

methods of 158 

composition and properties 162 

handling 165 

legal cases 167 

standards 169 

traffic 168 

unhealthy and abnormal 169 

old and new theories of the production of fat in 294 

report on 36 

standard of 59 

New York Retail Grocers' Union, resolutions of 12, 21 

Oleomargarine, of Mege Mouries 312 

M. Boudet's comments upon the wholesomeness of 316 

meaning of the term, Mage's process, the cause of his experi- 
menting to produce an artificial butter, his theory as to the 

formation of fat in the body 313-316 

the grounds upon which it was accepted as a wholesome arti- 
cle of food 316 

withdrawal of the approval given it by the council of health 

of Paris 377 

Oils, made from horses and dogs dead of disease perfectly deodor- 
ized. Dr. Bartley's letter in reference to 384, 385 

oleomargarine , 12 

Oils and fats, spectroscopic exnniinatinn of 277 



No. 24.] 423 

Oliver, F. V. S., work of 28 

Peojile V. Marx 6, 8 

Perry, M. A., report of 30 

Report on butter and its adulterations, by Elwyn Waller, Ph. D., 
assisted by Edward W. Martin, Walter Moeller, Ph. B., 

and Eussell W. Moore, A. B. M. So 171-181 

ftcluding artificial 172-179 

on butter and its substitutes, by R. D. Clark, M. D 291-392 

Salmon, A. C, work of. 27 

Sears, Charles, work of 26, 35 

Simple and rapid processes for the examination of butter and 

considerations of their merits, etc., as follows 258-267 

Dietzsch's litmus paper test, Blytli's pattern test and Tom- 

milson's ditto 259 

David's process for the estimation of glycerine and Lieb- 

schuetz's modification of same 265 

Griessmayer's process with sulphuric acid and butyric ether, 
Zani's with peroxide of hydrogen ; he also judges by the 
amount of ash yielded ; Cailletet's, with caustic potash, 

alcohol and bromine 263 

Gatehouse's process with potassium stearate ; Husson's process 
with alcohol and ether ; Tilsinger's with mixture of ether 
and alcohol ; Valenta's with glacial acetic acid ; Dietzsch's 

with sulphuric acid 262 

Horseley & Ballard's ether test ; Dubois & Pate's test of de- 
gree of solubility in 100 grms. of alcohol of the insoluble 

fatty acids 260 

Hager's test, similar to Dubois & Pate's 261 

Lechartier's test based upon the clearness of the oil when 
melted; Bastelaer's odor test; Dommy's foam and color; 

De Smedt's odor, and Hager's wick-odor test . . 258 

Wanklyn & Fox's process for converting butyric acid into 

butyric ether 266 

Snodgrass & Mills' modification of Cailletet's; A. H. Allen's 

with sodic hypobromite and hydrochloric acid 264 

Strippings, cause of large amount of fat in 294 

Skimming 309 

Separating cream by centrifugal force, its advantages, superiority, 

philosophy, etc 305 

Sorogan, J. J 26, 35 

Stillwell & Gladding, work of 27 

Tests on the fat of butter as follows: — 203 

Huebl method 251 

description of 252 

iodine No., etc., of different fats by 255 

results of authors' analyses by 256 

Koettstorfer's process 244 

tables of analyses by 245 

modification of 246 

results obtained by authors by 249 

melting points, method of determining 211 

sinking point, freezing point, of butter and other fats. .217-221 



424 [Senate, No. 24. J 

Fagb, 

Optical methods 271 

abstract of paper read by Dr. Thomas Taylor before the 
American Microscopical Society, August, 1885, Cleve- 
land, Ohio, reference to crystal in fats seen by 274 

Reichert process, the 236 

description of 236 

Tables giving results of analyses by 237 

modification of. 238 

specific gravity, methods for taking 204 

tables giving specific gravity of various oils and fats by differ- 
ent chemists 207-211 

tables giving points of fusion and of clearance of butter and 

other fats ; methods for determining 212-217 

Wash process, the 222-236 

history of 222 

record of an analysis by Hehner and Angell by 223 

tables giving results of analyses by this process 227 

Wigner's bubbles 205 

Van Valkenburgh, B. F., report of. 18 

Wheeler, J. R., work of 25, 36 

White, Samuel J., work of 35 

Wilson, E. S., work of 26, 37 



•'uMMwuj^sMrs; 



FEB 25 1909 



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